Cheesy cream of vegetable soup

Yield: 4 servings

Measure Ingredient
2 tablespoons Onion, chopped
1 tablespoon Margarine or butter
1 cup Frozen whole kernel corn
½ cup Chopped broccoli
¼ cup Carrot, shredded
¼ cup Water
10¾ ounce Condensed cream of potato
\N \N Soup
1 cup Milk
¼ cup Cheddar cheese, shredded
1 ounce Provolone cheese, cut up
\N dash Pepper

In a med. saucepan cook onion in hot margarine or butter until tender, but not brown. Add corn, broccoli, carrot, and water. Bring to boiling; reduce heat, cover and simmer 10 minutes or until vegetables are tender. Stir in soup, milk, cheeses, and pepper. Cook and stir over medium heat until cheese is melted and mixture is heated through.

Recipe from: Better Homes and Gardens Submitted By KRISTIN TREMAYNE On 02-04-95

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