Wessel Best Recipes

3 T. butter
1 ½ cup celery
1 cup shredded carrots
¼ cup green onion
2 10 ¾ oz cans condensed cream of potato soup
1 10 ¾ oz. Can chicken broth
½ cup water
2 T parsley
Few drops hot pepper sauce
2 cups shredded cheese
1 13 oz. Can evaporated milk

In large saucepan melt butter.  Cook celery, carrots, and onions until tender but not brown.  Add soup, broth, water parsley and hot pepper sauce.  Cook and stir until boiling.  Reduce heat.  Cover and simmer for 20 – 25 minutes — stir occasionally.  Stir in cheese and milk.  Heat through — do NOT boil