brrrr...it's a soup night

Baked Potato Soup

3 carrots (or 12 baby carrots), finely chopped or shredded
3 stalks celery, finely chopped
1/2 c. yellow onion, finely chopped
3 Tbsp. olive oil
3 c. chicken broth
3 cans cream of potato soup
8 oz. shredded cheddar cheese
sour cream, chopped chives & bacon bits for topping

In a soup pot, saute' the vegetables in the olive oil for 10 min. Add the broth, bring to a boil & cook for another 10 min. Add the cans of soup, stir until completely blended, bring to a simmer.

Serve immediately, topped with shredded cheese, sour cream, chives & bacon bits.
Add a salad & some crunchy garlic bread for a whole meal.