February 23: Cheese Vegetable Soup

Our family friend Diane gave us this recipe. I've altered it a bit. It's one of the easiest recipes I've made, but very, very good.


1/4 cup chopped onion
1 Tbs. butter
2 c. frozen loose pack corn
1 cup chopped fresh broccoli
3/4 cup grated carrot
1/2 cup water
2 10 3/4 ounce can cream of potato soup
2 1/2 cups milk
1 cup shredded cheddar cheese
salt and pepper to taste

In soup pot, cook onion in butter until translucent. Add vegetables and water. Bring mixture to a boil and reduce heat. Cover and simmer for ten minutes until vegetables are tender. Stir in remaining ingredients and cook and stir over medium heat until cheese melts and is heated through. Serves 4-6


Conversation starter: Name two or three of your favorite vegetables and two or three that you can't stand.