Potato Soup - cooking recipe

Ingredients

3 c. cubed potatoes
2 c. milk
2 c. frozen California Blend vegetables
1 lb. American pasteurized cheese spread, cubed
salt and pepper
3 Tbsp. butter or margarine

Preparation

Place potatoes in large pan with 4 cups water; bring to a boil.
Reduce heat, cover and simmer 10 to 15 minutes until tender; drain.
Add milk and vegetables to drained potatoes; bring to a gentle boil over medium heat.
Reduce heat.
Add cheese, butter and seasoning to taste.
Heat over low heat, stirring frequently, until cheese is melted and vegetables are tender-crisp.
Serve with grated Parmesan cheese.
Makes 6 (1 cup) servings.