"Broccoli Cheese Soup" by Amy Ellis

- 2 cups cubed, cooked potatoes

- 1 cup corn

- 1 cup broccoli

- 1/2 cup shredded carrots

- 1 cup water

- 1 can cream of potato soup

- 1 can cream of croccoli cheese soup

- 2 cups milk

- 1 1/2 cups shredded cheddar cheese

1. Combine broccoli, carrots, corn and water. Bring to a boil. Reduce heat and simmer 10 minutes.

2. Add vegetables with potatoes, both soups, 2 cups of milk, cheese and pepper.

3. Cook and stir over medium heat until cheese is melted.