yummy soup

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This recipe is from a very simple cookbook I bought when I first got married (The Starving Students' Vegetarian Cookbook, by Dede Hall), and it's very good. Yes, purists would insist on making their own vegetable stock, but I will have plenty of time for that when I am retired and my kids are adults themselves. Moms of young children are allowed to use broth that comes in a carton, and it was organic, so maybe I get points for that. ;-)

The soup is basically a corn chowder, and it is hearty and delicious. Together with a salad and some crackers or bread, this would make a really nice dinner. I have listed the recipe below using the quantities that I use, which are twice the amounts listed in the book. This should generously serve the equivalent of four adults.

Cheese and Potato Soup with Corn

-approximately 32 oz vegetable broth (I think I used Swanson's Organic, which comes in a carton. It's really good.)
-2 small onions, diced
-2 cups frozen corn niblets
-2 cups instant mashed potato flakes (you can also peel, boil, and mash two or three potatoes and just add those)
-1 to 2 cups shredded cheddar cheese
-3 cups milk
-salt and pepper to taste

In large pot, heat broth, onion, and corn. Bring to a boil, then turn heat to simmer and cover pot with lid for five minutes. Turn heat off, then stir in potatoes. Add cheese, milk, salt, and pepper. Turn heat back on and simmer for five more minutes, stirring occasionally. Enjoy!

God bless,
Mrs. Bear