1/2 c. water
2 tbsp. butter
1/2 c. shredded carrots
1/4 c. chopped onion
2 cans cream of potato soup, undiluted
2 c. milk
1 can (7 oz.) whole kernel corn, drained
1-2 c. fresh or frozen cauliflower florets cooked just until tender
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. 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. Yield: 6-8 servings. May substitute 1-2 cups broccoli florets for cauliflower.