When Lou and I first married, she actually did some of the cooking. Slowly over the years, it seems I’ve literally pushed her out of the kitchen even though she’s actually a pretty good cook. The problem with Lou’s cooking is that she’s messy. She likes to spread out and use a lot of pots. It’s really not her fault. Her mother was the same way. I like to clean as I go; use a pot, wash a pot. This soup was one of our favorites when we first married. Everyone loves it, and it goes perfectly with a crispy grilled sandwich on a cold day. Your Friday Night Porch Party will love it!.
Lou's Cheese Soup
Ingredients:
3 ribs of celery, chopped
6 green onions, chopped
1 carrot finely chopped or 1/2 cup prepackaged shredded carrots, chopped
1 stick of butter
8 cups chicken broth
2 cans cream of potato soup
1 large package Velveeta type processed cheese
1 cup milk
Dash or two of hot sauce
16 ounce package of sour cream
Salt and pepper to taste
Directions:
Heat a large Dutch oven to medium heat and sauté the celery, onions, carrots in the stick of butter until tender. Add the remaining ingredients except the sour cream and bring to a simmer. Be careful not to scorch the soup. Lastly, add in the sour cream.