Cheese Soup - cooking recipe

Ingredients

3 stalks celery
3 carrots
1 onion
1 stick oleo
3 cans chicken broth
3 cans potato soup
1 lb. Velveeta cheese (I use 1/2 Mexican)
1 (8 oz.) carton sour cream

Preparation

Line strainer with paper coffee filter or cheesecloth layers. Add 1 cup nonfat vanilla yogurt. Set over a bowl and refrigerator for 4 hours. Discard drained liquid.
Combine thickened yogurt and 1/2 cup sifted confectioners sugar. Stir until smooth. Makes about 1/2 cup. Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130 calories, 3 g protein, 29 g carbohydrates and 150 mg sodium.