Creamy Potato Soup

8 medium potato's
1 large onion
1 red bell pepper
1 small yellow squash
3 carrots
1 cup grated cheddar cheese
1 Tbls Season Salt
1 Tbls Italian Season
1 tsp pepper
2 cups milk
1 10oz. can of cream of mushroom soup

Directions:

1. Peel potatoes and cube.
2. Chop onion, pepper, squash, and carrot.
3. Place 6 cups water in 6 quart sauce pan and cook all vegetables until tender approximately 15 mins.
4. Add all seasoning cook for 5 mins.
5. Add milk and mushroom soup and cook for 10 mins.
6. Add cheese and cook for 5 mins.

Makes 4 Medium Servings.
Easily doubled for larger skillets.
Yields 8 servings.