2 large carrots
1 large onion
3 tablespoons olive oil
2 (10-3/4 ounce) cans condensed Cheddar cheese soup, undiluted
4 cups water
1 (1.15 ounce) envelope dry onion soup mix
1 teaspoon pepper
1/2 cup sliced green onions
Garnishes: whole or sliced green onions, shredded Cheddar cheese
Cut potatoes into 1/2 inch cubes and carrots into 1/2 inch slices; coarsely chop onion. Sauté vegetables in hot oil in a Dutch oven until tender.
Stir together Cheddar cheese soup, water, dry onion soup mix and pepper until blended; add to vegetable mixture. Bring to a boil; reduce heat, and simmer 30 minutes. Stir in 1/2 cup sliced green onions just before serving. Garnish, if desired.
Makes 6 cups.