My mother made this soup to serve as an appetizer tomorrow. I sampled it, and it is delicious!
1/2 stick butter
5-6 green onions
2 stalks celery
2 Tbsp. flour
1 can chicken broth
1 can cream of chicken soup
1 lb. velveeta
8 oz. Cracker Barrel Sharp cheese, grated
salt, pepper, garlic powder, and red pepper to taste
3 soup cans of milk
Saute onions and celery in butter. Add flour and broth. Simmer 15 minutes. Meanwhile, heat soup, velveeta, and cheese over low heat. Add onions and celery mixture. Slowly add milk. Season to taste. Serve when heated through.