Southern Living DECEMBER 1997
Cut potatoes into 1/2-inch cubes and carrots into 1/2-inch slices; coarsely chop onion.
Sauté vegetables in hot oil in a Dutch oven until tender.
Stir together Cheddar cheese soup and next 3 ingredients until blended; add to vegetable mixture. Bring to a boil; reduce heat, and simmer 30 minutes. Stir in 1/2 cup sliced green onions just before serving. Garnish, if desired.
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