Update my dinner status, I'm making this tonight.
88 chefs marked this as Favorite
16 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 40 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 1/4 cup Water
- 2 tablespoons Butter or marg.
- 1/2 cup Carrots shredded
- 1/4 cup Onion chopped
- 2 cans (10-3/4 oz. Cream of Potato soup undiluted
- 2 cups Milk
- 1 can (7 oz.) Corn whole kernel, drained
- 2 cups Cauliflower fresh or frozen florets, cooked just until tender
- 1 cup( 4 oz.) Cheddar cheese shredded
- 1/2 cup Provolone or mozzarella cheese shredded
- 1/8 teaspoon Pepper black
Preparation
In a saucepan, heat first four (4) ingredients until carrots are tender.
Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in the cheeses and pepper. Serve immediately.
NOTE: This soup can be doubled or tripled and also freezes well.
