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Ralph Anderson; Styling: Mary Lyn Hill Jenkins

Recipe Summary

Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut potatoes into 1/2-inch cubes and carrots into 1/2-inch slices; coarsely chop onion.

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  • 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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