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