Cheese Soup

1/4 lb butter

2 cans tomato soup

2 cans chicken broth

1 lb Velveeta cheese

2 cups sour cream

1 lb carrots grated

1 onion, chopped

2 cups celery chopped

Saute the following in butter: carrots, onion, and celery. Add tomato soup, chicken broth and simmer 1 hour. Turn off fire and add cheese and sour cream. Stir to melt well.

Serve with croutons.

Makes 4-1/2 quarts. Serves 6-8.

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Cajun Country -- New Iberia, Louisiana