Potato Soup 
3 cups peeled and cubed potatoes 
2 cups milk 
2 cups frozen California blend vegetables 
1 lb American pasteurized process cheese spread, cubed 
3 tbsp butter or margarine 
salt and pepper 

Place potatoes in large saucepan with 4 cups water; bring to a boil. 
Reduce heat, cover and simmer 10 to 15 minutes or until tender; drain. 
Add milk and vegetables to drained potatoes; 
Bring to a gentle boil over medium heat; reduce heat. 
Add cheese, butter and season to taste. 
Heat over low heat, stirring frequently, until cheese is melted and vegetables are tender-crisp. 
Serve with grated Parmesan cheese. 
Make 6 one-cup servings. 

If desired, dice 2 drained cans (15 1/2 oz) whole potatoes into 1/2 inch cubes in place of the fresh potatoes. 
Add milk and vegetables and proceed as directed.
Jackie Fuller