Los Patios Cheese Soup
1/4 cup margarine
3 reen onions, chopped
3 ribs celery, chopped with leaves
2 grated carrots
2 cans chicken broth
3 cans Cream of Potato soup
8 oz grated Cheddar cheese
1 Tablespoon fresh parsley flakes
3 shakes Tabasco sauce (I personaly use more than the recipe calls for
)
Salt and pepper to taste
8 oz sour cream
3 Tablespoons sherry
In margarine, saute onions, celery and carrots over low heat. Add chicken broth; cover and simmer 30 minutes. Add potato soup, cheese, parsley, Tabasco, salt and pepper. Stir in sour cream and simmer 15 minutes. Add sherry, stir and serve: Makes about 10 cups.
One of my absolute favorites. It's certainly not for you dieters out there, though...