Vegetable-Cheese Soup

Name: Vegetable-Cheese Soup
Yield: Makes 8 Servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 9- to 10-ounce russet potato, peeled, diced; 3 celery stalks, chopped; 1 medium onion, chopped; 1 1/4 teaspoons dried thyme; 2 tablespoons all purpose flour; 4 cups vegetable broth; 1 15-ounce can creamed corn; 1 10-ounce package frozen corn kernels; 1 10-ounce package frozen mixed vegetables; 2 cups (packed) grated sharp cheddar cheese (about 8 ounces); 1 teaspoon hot pepper sauce; Chopped fresh parsley

By Louise Pickerel

October 31, 2002

Recipe notes