Cheese and Potato Soup with Corn
(This recipe is taken from The Starving Students Vegetarian Cookbook by Dede Hall.)
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
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.