3 c. potatoes, cubed
2 c. milk
2 c. California blend vegetables
1 lb. cheese (Velveeta)
3 tbsp. butter
Salt & pepper

Cook potatoes in 4 cups water. Cook until tender, drain. (For a thinner soup use potato water.) Add milk and vegetables; bring to a boil, reduce heat. Add cheese, butter and seasonings. Heat over low heat; stir until cheese is melted and vegetables are tender crisp. Serve with grated Parmesan cheese.