3 1/2 c. milk
1 (10 3/4 oz.) can cream of potato soup
2 c. coarsely chopped cabbage
1 med. carrot (coarsely grated, 1/2 c.)
1 c. shredded process Swiss cheese (4 oz.)
1/4 tsp. pepper
1/2 tsp. caraway seed

In a saucepan stir milk into soup. Cook and stir until bubbly. Stir in cabbage and carrot. Cover and simmer 5 minutes or until cabbage is done. Stir in cheese, caraway and pepper. Heat and stir until cheese melts. 4 servings.