California Cheese Soup
1 can cream of potato soup or cream of mushroom
1 bag California blend vegetable (broccoli, carrots and cauliflower)
1/2 cup- 3/4 cups 75% reduced fat Cabot Sharp
1/4 cup – 1/2 cup 50% Reduced Fat Cabot Cheddar
Bring your cream of soup to a boil. Add in your bag of frozen California blend vegetables. Cover and cook on low until the vegetables are tender. Turn off and add cheese.