Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1/2 stick butter
• 2 carrots, grated
• 3 stalks celery, finely chopped
• 1/2 onion, finely chopped
• 2 cans low-sodium chicken broth
• 3 cans cream of potato soup
• 1 8 oz. container sour cream
• 1 lb. Velveeta cheese, cubed

Directions

1. In butter, saute carrots, celery and onion. Add chicken broth and simmer 20 minutes. Stir in potato soup and cheese. Simmer until cheese melts. Stir in sour cream until heated.

2. Serve with chopped parsley on top.

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