Mom’s Musings

Cheese and Potato Soup with Corn

(This recipe is taken from The Starving Students Vegetarian Cookbook by Dede Hall.)

INGREDIENTS:

2 14-ounce cans vegetable broth

1 medium onion, chopped (or ¼ cup dehydrated onion)

1 14.75-ounce can cream style corn

2 cups instant mashed potatoes (such as Betty Crocker)

2 cups shredded cheddar cheese

3 cups milk (I use canned milk.)

Salt and pepper, to taste

DIRECTIONS:

In large saucepan, add vegetable broth, chopped onion, and creamed corn. Cook at medium heat just until soup starts to boil.

Turn heat to low, cover pan, and cook 5 minutes. Turn heat off.

Stir in potatoes until well blended. Then add cheese, milk, and salt and pepper.

Cook over lowest heat about 5 minutes, stirring occasionally, until cheese is melted and soup is rich and creamy.

This recipe makes about 4 to 6 servings.

This entry was posted on Tuesday, October 5th, 2010 at 8:32 pm and is filed under Homemaking, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.