CHEESE POTATO SOUP             By Gerry Hornstein 3 Stalks celery, chopped 2 carrots, shredded 3 single green onions ½ stick butter Saute ingredients until tender. Add 2 cans chicken broth and simmer 30 minutes . Add 3 10-oz. cans cream of potato soup and 8 oz. Velveeta cheese. And 8 oz. sour cream. Salt and pepper to taste. Heat till cheese and sour cream are melted smoothly.