1/4 c. water
2 tbsp. butter
1/2 c. shredded carrots
1/4 c. chopped onion
2 cans (10 3/4 oz. each) cream of potato soup
2 c. milk
1 can (7 oz.) whole kernel corn
1 fresh cauliflower, broken into florets or 2 c. frozen cauliflower, cooked
1 c. shredded Cheddar cheese
1/2 c. shredded provolone or mozzarella cheese
Pepper

In a saucepan heat first 4 ingredients until carrots are tender. Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in cheeses and pepper. Simmer immediately. Serves 6-8.