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, undiluted
2 c. milk
1 can (7 oz.) whole kernel corn, drained
1-2 c. fresh frozen cauliflower florets, cooked until tender
1 c. (8 oz.) shredded Cheddar cheese
1/2 c. (4 oz.) shredded provolone or mozzarella cheese
1/8 tsp. 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 the cheeses and pepper. Serve immediately. Yield 6-8 servings.