Cook diced potatoes in chicken broth until done.
Sautee onion, celery and carrots in butter until done. (onion and celery will be clear and soft)
Combine vegetables with potatoes & broth, add canned soup and simmer for 30 minutes.
Add cheese and stir until melted. Remove from heat.
Add salt, pepper and Tabasco to taste.
Stir in sour cream until blended.
Serve. Good with oyster crackers
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