Easy Potato Cheese Soup

RuthlessWr's Note:

I got this recipe out of the newspaper while I was in graduate school in Tallahassee. I wish I'd written down who created it, but I've lost that information years ago. This is a family favorite and goes over well with kids. It's also almost embarrassingly easy.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• ¼ cup water
• 2 tablespoons butter
• 1 (10 ounce) package frozen whole kernel corn
• ½ cup carrot , shredded
• ¼ cup onion , chopped
• 1⁄8; teaspoon pepper
• 2 (10 ½ ounce) cans condensed cream of potato soup
• 2 cups milk
• 1 cup cheddar cheese , shredded
• ½ cup provolone cheese , shredded
• 1 cup broccoli floret , cooked

Directions:

1. Bring water, butter, corn, carrot, onion and pepper to a boil in a 3 quart saucepan.
2. Cover and simmer 10 minutes.
3. Stir in soup, then milk, cheese and broccoli.
4. Heat, stirring occasionally, until cheese melts and serving temperature is reached. Do not boil.

Reviews

[Kumquat the Cat's friend]

Nice soup and quite thick and filling, even though I made this with low-fat chedder, 1% milk and half a tablespoon butter to save calories. The cheese seemed to have blended well with the rest of the soup, which doesn't always happen with some cheese soups. Perhaps because I used less butter, the vegetable mixture started sticking to the bottom of the pan after about 8 minutes of simmering so I started adding the rest of the ingredients then. My only suggestion is to add some salt to taste. I served this as a vegetarian main dish with a vegetable side. Thanks for this quick and easy soup.