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Enjoy this recipe from Classic Church Potlucks.
Submitted by: Elaine Lucas from La Vernia, TX
3 to 4 T. butter
2 yellow squash, chopped
2 zucchini, chopped
1/2 green or red pepper, chopped
Optional: 1 to 2 stalks celery, chopped
2 potatoes, peeled and chopped
10-3/4 oz. can cream of mushroom soup
1-1/4 c. milk
1-1/4 c. water
salt and pepper to taste
2/3 c. pasteurized process cheese, cubed
Melt butter in a large soup pot over medium heat. Add squash, zucchini, green or red pepper and celery, if using; cook until tender. Add potatoes, mushroom soup, milk and water. Stir well; season with salt and pepper.
Simmer over medium-low heat until potatoes are tender. Add cheese; cook and stir until melted. Makes 6 servings. | |
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Melt butter in a large soup pot over medium heat. Add squash, zucchini, green or red pepper and celery, if using; cook until tender. Add potatoes, mushroom soup, milk and water. Stir well; season with salt and pepper.
Simmer over medium-low heat until potatoes are tender. Add cheese; cook and stir until melted. Makes 6 servings. |
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