Time to start stockpiling the soup recipes in time for fall and winter.
1 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cups cauliflower florets
2 cups broccoli florets
1 cup frozen corn
1 qt. chicken stock
2 cups grated cheddar cheese
3 cans cream of potato soup
Place vegetables and chicken stock in pot and bring to a simmer for 35 minutes.
Add cream of potato soup and bring back to boil
Slowly add cheese, stirring constantly.
Season with salt and pepper.
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