1/2 stick butter
3 carrots, grated
3 celery ribs, chopped
1 sm. onion, chopped
2 cans Swanson chicken broth
1 lb. Velveeta cheese
2 cans cream of potato soup
Salt, pepper and garlic powder, to taste
1 pt. sour cream

Saute carrots, ribs and onion in 1/2 stick butter until done. Add next 4 ingredients and stir over low heat to boiling and until cheese is melted. Add 1 pint (small carton) sour cream at the last minute right before serving. Cut off the top of Harvest Foods soup buns and scoop out a little of the dough. Fill the bun with soup and put lid back on to keep soup warm.