Ingredients
1/4 cup water2 tablespoons butter1/2 cup shredded carrots1/4 cup chopped onion2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted2 cups whole milk1 can (7 ounces) whole kernel corn, drained1 to 2 cups fresh or frozen cauliflower florets, cooked just until tender1 cup shredded cheddar cheese1/2 cup shredded Provolone or mozzarella cheese1/8 teaspoon pepper
Preparation
In a saucepan, heat first four ingredients until carrots are tender. Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in the cheeses and pepper. Serve immediately.
