CREAM OF VEGGIE SOUP

5 cups chopped veggies, your choice (broccoli, carrots, cauliflower, celery, mushroom, corn, etc.)
1 onion
3 TBL butter
4 cups chicken stock
1 12oz can evaporated milk
8oz. cream cheese
1/2 cup parmesan cheese (optional)
2 cups sharp cheddar (optional)
s&P to taste

1.  In a large stock pot, and sauté onion in butter until soft.
2.  Add in veggies and 4 cups chicken stock.  Simmer for 20 until tender.

3.  Then add evaporated milk, cheeses if using.  Stir until cheeses are melted

season with salt and pepper to taste.