Cheesy VELVEETA Salmon & Potato Soup

• 1/2 cup chopped onions
• 1/2 cup sliced zucchini
• 1 small carrot, sliced
• 1 Tbsp. chopped garlic
• 2 Tbsp. olive oil
• 1/2 lb. red potatoes (about 3), cut into 1/2-inch cubes Safeway 2 pkg For $5.00 thru 02/09
• 4 cups water
• 1 can (14-3/4 oz.) cream-style corn
• 1 can (12 oz.) fat-free evaporated milk
• 6 oz. VELVEETA, cut into 1/2-inch cubes
• 1/2 tsp. ground ginger
• 1/4 tsp. black pepper
• 3/4 lb. fresh or thawed frozen salmon, cut into 1/2- inch chunks Walmart Supercenter 1 lb For $5.00 thru 02/14

1. Cook onion, zucchini, carrots and garlic in oil in large saucepan on medium heat 5 to 6 min.
2. or until crisp-tender, stirring occasionally.
3. Add potatoes and water; bring to boil.
4. Cook on medium heat 20 to 30 min.
5. or until vegetables are tender.
6. Add corn, milk and VELVEETA; cook 1 to 2 min.
7. or until VELVEETA is melted.
8. Add ginger, pepper and fish; simmer on medium-low heat 5 to 7 min.
9. or until fish is done.
10. (Do not let soup come to boil.)

onions, zucchini, carrot, garlic, olive oil, red potatoes, water, corn, milk, velveeta, ground ginger, black pepper, salmon

Taken from www.kraftrecipes.com/recipes/cheesy-velveeta-salmon-potato-soup-155892.aspx (may not work)