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

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 Swiss cheese, caraway seed, and pepper. Heat and stir until cheese melts. Serves 4.