1/4 cup chopped onion
1 Tbs. butter
2 c. frozen loose pack corn
1 cup chopped fresh broccoli
3/4 cup grated carrot
1/2 cup water
2 10 3/4 ounce can cream of potato soup
2 1/2 cups milk
1 cup shredded cheddar cheese
salt and pepper to taste
In soup pot, cook onion in butter until translucent. Add vegetables and water. Bring mixture to a boil and reduce heat. Cover and simmer for ten minutes until vegetables are tender. Stir in remaining ingredients and cook and stir over medium heat until cheese melts and is heated through. Serves 4-6
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