Name: Vegetable-Cheese Soup
Yield: Makes 8 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 9- to 10-ounce russet potato, peeled, diced; 3 celery stalks, chopped; 1 medium onion, chopped; 1 1/4 teaspoons dried thyme; 2 tablespoons all purpose flour; 4 cups vegetable broth; 1 15-ounce can creamed corn; 1 10-ounce package frozen corn kernels; 1 10-ounce package frozen mixed vegetables; 2 cups (packed) grated sharp cheddar cheese (about 8 ounces); 1 teaspoon hot pepper sauce; Chopped fresh parsley

"Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook."

Louise likes to serve this chunky soup with ham or roast beef sandwich wraps.

Recipe notes

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