Cheesy Vegetable Soup

• 2 Tbsp. chopped onion
• 1 Tbsp. margarine or butter
• 1 c. frozen loose pack whole kernel corn
• 1/2 c. chopped broccoli
• 1/4 c. shredded carrot
• 1/4 c. water
• 1 (10 3/4 oz.) can condensed cream of potato soup
• 1 c. milk
• 1/4 c. shredded Cheddar cheese (1 oz.)
• 1 oz. Provolone cheese, cut up
• dash of pepper

1. In a medium saucepan, cook onion in hot margarine or butter until tender but not brown.
2. Add corn, broccoli, carrot and water. Bring to boiling; reduce heat.
3. Cover and simmer for 10 minutes, or until vegetables are tender.
4. Stir in soup, milk, cheeses and pepper.
5. Cook and stir over medium heat until cheese is melted and mixture is heated through.
6. Makes 4 side dish servings.

onion, margarine, kernel corn, broccoli, shredded carrot, water, condensed cream, milk, cheddar cheese, provolone cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=735229 (may not work)