Fireside Veggie Soup

Serves 4


2 Tbsp. onion, chopped
1 Tbsp. margarine
1 cup frozen corn
½ cup broccoli, chopped
¼ cup carrot, shredded
¼ cup water
10 ¾ oz. can cream of potato soup
1 cup milk
¼ cup cheddar cheese, shredded
1 oz. Provolone cheese, cubed

Sauté onion in margarine until tender but not brown. Add corn, broccoli, carrot & water. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes, or until veggies are tender. Stir in soup, milk, cheeses, and pepper. Cook and stir over medium heat until cheeses are melted and soup is heated through.

*Note: Possibly add noodles.
Doubles well.

*Gooseberry Patch – Soup’s On!