Mexican Party Soup - cooking recipe

Ingredients

1 Tbsp. butter or margarine
1/2 c. grated carrots
1/2 c. finely chopped celery
1/2 c. mild or medium picante sauce
2 cans cream of potato soup
milk (1 can)
1/2 tsp. ground cumin
3/4 c. shredded Cheddar cheese
3/4 c. shredded Monterey Jack cheese

Preparation

Heat butter in 3-quart saucepan.
Saute carrots and celery until tender.
Add soup, milk, picante sauce and cumin.
Stir until smooth.
Heat until hot, stirring occasionally.
Do not boil!
Add cheeses and stir until melted.
Yields 5 cups.
Serves 4 to 6.