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Cauliflower Cheese Soup

1/4 c. water
2 tbsp. margarine
1/2 c. carrots, grated
1/4 c. onion, chopped
2 cans cream of potato soup
2 c. milk
1 (7 oz.) can corn
1 1/2 to 2 c. cooked cauliflower florets
1 c. Cheddar cheese, grated
1/2 c. Mozzarella cheese, grated
1/8 tsp. pepper

Cook first 4 ingredients until carrots are tender. Stir in soup, milk, pepper, corn and cauliflower. Heat through. Stir in cheese just before serving. Serve immediately. 6 to 8 servings.

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