Doc'S Cheese Soup - cooking recipe

Ingredients

3 carrots, thinly sliced
1 finely chopped onion
1 stick oleo
14 oz. bag frozen broccoli and cauliflower
2 cans chicken broth
2 cans cream of potato soup
16 oz. cubed Velveeta cheese
1 carton sour cream

Preparation

Saute carrots and onion in oleo.
Finely chop bag of broccoli and cauliflower.
Add vegetables and chicken broth to the stockpot.
Simmer 30 minutes.
Add cans of cream of potato soup and grated Velveeta cheese (I use approximately 8 ounces cheese). Simmer 10 minutes over very low heat.
Just before serving, stir in a small carton of sour cream.