Recipe ingredients
- 3 stalks celery, chopped
- 3 scallions, chopped
- 1/4 cup butter or margarine, melted
- 2 (10 3/4 ounce) cans condensed chicken broth
- 3 cups water
- 2 carrots, scraped and grated
- 2 cups (8 ounces) shredded American cheese
- 1/2 teaspoon dried parsley flakes
- 1/8 teaspoon pepper
- Dash of hot sauce
- 1 (8 ounce) container sour cream
- 3 tablespoons sherry
Recipe method
- Saute celery and scallions in butter in a large Dutch oven until vegetables are tender.
- Add chicken broth, water and carrot, stirring well.
- Bring to a boil.
- Cover, reduce heat and simmer 30 minutes.
- Add potato soup and next 4 ingredients, stirring well.
- Simmer 15 minutes.
- Add sour cream and sherry. Heat thoroughly.
Other soup recipes:
Cheese soup recipe
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