Cheesy Vegetable Potato Soup
Cook very slow as not to burn soup.
Put vegetables and potatoes in Dutch oven (or a large kettle).
Fill pan with enough water to cover and cook until tender. Add onion, bacon and soups. Stir together. Cook for about 5 minutes. Add milk and cheese, stirring constantly. Continue cooking on low heat and stirring until cheese is melted.
(I transfer to a crock pot set on low to keep warm until serving which allows for a bit more stitching time and don’t forget to use those new crock-pot liners by Reynolds, easy cleanup and again, which equals to more stitching time…)