Calendar Soup
Angela Lazaridis
ingredients
- 1/4 cup water
- 2 Tbsp butter
- 10 oz frozen corn
- 1/2 cup shredded carrots
- 1 cup chopped broccoli (frozen or fresh)
- 1/4 cup chopped onion
- 1/4 tsp pepper
- 2 cans cream of potato soup
- 2 cups milk
- 4 oz shredded cheddar cheese
- 2 oz shredded mozerella or provolone cheese
directions
- 1
1) Melt butter in 3-quart pot.
- 2
2) Add water, onions, carrots, corn, and pepper. Bring to a boil and simmer 10 mins
- 3
3) Stir in soup, then milk, cheese and broccoli
- 4
4) Stir til cheese melts and heated through. Do not boil.
Source: Megan Recker
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