Potato Cheese Soup - cooking recipe

Ingredients

1 1/2 c. chopped celery
1 c. grated carrots
1/2 c. chopped onion
2 Tbsp. butter
2 (10 3/4 oz.) cans condensed cream of potato soup
1 (14 1/2 oz.) can chicken broth
2 Tbsp. dried parsley
2 drops or more hot pepper sauce
1 (12 oz.) can evaporated milk
2 c. grated Cheddar cheese (1/2 lb.)

Preparation

Saute celery, carrots and onions in butter until tender. Add soup, broth, parsley
and
hot
pepper
sauce.
Simmer
20 minutes.
Add milk; heat.
Just before serving, stir in cheese. Do not boil.
Yield:
4 to 6 servings.