Creamy Vegetable Soup

4 medium peeled and diced potatoes
1 lb. bag baby carrots
1 head cauliflower (chopped)
1 head broccoli (chopped)
2 family size cans cream of chicken soup ( or 4 regular size cans)
1/2 lb. grated cheese

Cook potatoes and carrots until not quite done in just enough water to cover them.
Then add broccoli and cauliflower. Cook until tender with still just enough water to barely cover.

Add the 2 cans of soup. Cook until all vegetables are tender and the soup is thickened.

Add the cheese in a little at a time until it is all melted.

Bev Lawson