Ingredients
- 2 stalks celery, chopped
- 2 carrots, grated
- 1 tablespoon butter
- 2 cans chicken broth
- 3 cans cream of potato soup
- 1 1/2 cup sharp cheddar cheese, grated
- 1 cup sour cream
- hot pepper sauce
- salt and pepper
Directions
In a large pan (actually a soup pot), melt butter and saute the celery and carrots. Add chicken broth and simmer on low for 20 minutes. Add potato soup, cheese, and sour cream. Cook on medium low for 15 minutes. Finish with salt and pepper, and a few dashes of hot pepper sauce to taste. Serve with a loaf of crusty french bread.
Optional
Optionally, you can cut up some cooked bacon, and add it when you’re adding the cream of potato soup. Also, you can include chopped onion when you’re sauteing the vegetables.
