6 Tbsp. margarine
3 chopped green onions
3 stalks celery, chopped
2 carrots, grated
2 cans chicken broth
4 cans potato soup
8 to 10 oz. Cheddar cheese
8 oz. sour cream
salt and pepper to taste
3 drops Tabasco (optional)

Sauté onions, carrots and celery in margarine. Add chicken broth and simmer 30 minutes. Add potato soup, cheese, salt, pepper, Tabasco and sour cream. Simmer 15 minutes. Do not boil. Makes 10 cups.