Ingredients

• 2 cups - shredded cheddar cheese, divided
• 1 tbsp - olive oil
• 3 cloves - garlic, minced
• 1/2 cup - chopped onion
• 2 cups - fresh sliced mushrooms
• 5 - potatoes, peeled and cubed
• 2 cups - chopped carrots
• 6 cups - milk
• 2 cans - condensed cream of cheddar cheese soup
• 2 tbsp - all purpose flour
• 1/2 cup - green peas
• 1/2 cup - corn kernels
• 1 cup - broccoli florets
• Salt and pepper to taste

How to Make Cheesy Vegetable Soup

• In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions, and mushrooms.
• Saute for about 5 minutes or until the onions are tender. Remove from heat and reserve for later.
• In a large pot over high heat, combine the potatoes and carrots, and add water to cover.
• Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender.
• Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
• Stir in the cheese soup, then stir in the flour slowly, until mixed.
• Add 1.5 cups of the cheese, the reserved mushroom mixture, peas, corn, and broccoli and heat through.
• Season well and then garnish with the remaining half cup of cheese.