Gazebo Cheese Soup

• 1/4 c. butter
• 3 green onions, sliced (with tops)
• 3 stalks celery, chopped with leaves
• 2 carrots, grated
• 2 (10 3/4 oz.) cans chicken broth
• 3 (10 3/4 oz.) cans cream of potato soup
• 8 oz. yellow cheese, grated (I use Cheddar)
• parsley flakes
• several drops Tabasco
• salt to taste
• coarsely ground pepper (1 Tbsp.)
• 8 oz. sour cream
• 3 Tbsp. cooking sherry (optional)

1. In a large saucepan, melt butter over low heat.
2. Add onions, celery and carrots; saute until soft.
3. Add chicken broth.
4. Cover and simmer for 30 minutes.
5. Add potato soup, cheese, parsley, hot sauce, salt and pepper.
6. Stir in sour cream and simmer for 15 minutes.
7. Add sherry and stir.
8. Serve hot.
9. Makes 10 cups.

butter, green onions, stalks celery, carrots, chicken broth, cream of potato soup, yellow cheese, parsley flakes, salt, ground pepper, sour cream, cooking sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255567 (may not work)