Cheesy Cream Of Potato Soup Or Broccoli

• 1 onion
• 10 carrots
• 6 potatoes
• 1/3 large jar nondairy creamer
• 16 oz. hickory smoked Cheddar cheese spread or sharp Cheddar
• cornstarch
• shredded Cheddar or Mozzarella cheese (for topping)
• 1 bunch broccoli, chopped *
• 4 potatoes *

1. In a food processor, puree 1 onion and 3 to 4 carrots.
2. Put in pot.
3. Fill pot 2/3 full with remaining cut up carrots and potatoes. Add water until pot is 3/4 full.
4. Boil.
5. Add salt and pepper to taste.
6. After vegetables are cooked, add water to 3/4 full again. Add creamer and 16 ounces of cheese.
7. Continue stirring until cheese is melted.
8. Keep temperature hot.
9. Mix cornstarch with water.
10. Bring soup to a low boil and stir in cornstarch mixture. Stir.
11. (Add more cornstarch mixture if needed to make into a cream soup consistency.)
12. Add salt and pepper to taste.
13. Turn temperature to low.
14. Serve with shredded cheese.

onion, carrots, potatoes, creamer, hickory smoked cheddar cheese, cornstarch, mozzarella cheese, broccoli, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671167 (may not work)