1 c. shredded carrots
1 c. chopped celery
1 sm. chopped onion
1 stick butter
2 cans chicken broth
2 cans cream of potato soup
1 (8 oz.) pkg. Velveeta cheese
1 carton sour cream
Dash of Tabasco sauce

Saute vegetables in butter until soft. Add broth. Let simmer 30 minutes. Add potato soup and simmer 20 minutes. Add cheese in pieces and melt. Mix in sour cream, well. Add a dash of Tabasco sauce.