My favorite cheese and potato soup

[Guest guest]

This is from 'The Starving Students' Vegetarian Cookbook " by Dede Hall.

 

It's probably not the healthiest recipe, but it's so cheesy and delicious, it

makes an excellent comfort food.

 

1-14 oz can vegetable broth

1 small onion- diced

1-8 oz can creamed corn

1 cup instant mashed potatoes

1 cup shredded cheddar cheese

1 1/2 cups milk

salt and pepper, to taste

 

I always use Adobo seasoning instead of salt and I've always made it with

vegetable bouillon, which works fine. I also like to add a small bag of frozen

mixed vegetables during the 2nd step.

 

1. In a saucepan, cook broth, onion and corn until it begins to boil.

2. Turn heat to low, cover pan and cook 5 minutes. (This is when I would add

frozen veggies and just cook until heated through). Turn heat off.

3. Stir in potatoes until well blended. Then add, cheese, milk and seasonings.

4. Cook over lowest heat about 5 minutes, stirring occasionally, until cheese is

melted and the soup is rich and creamy.

5. Enjoy!