6 medium potatoes, baked in microwave and cubed

Saute with 1 tsp garlic salt and 1/4 cup oil until limp:

2 lg. carrots, shredded

1 cup broccoli, chopped

1/2 onion, chopped

2 ribs of celery, chopped

Put vegetables into large soup pot then add:

1 can each: cream of celery, cream of asparagus, and cream of mushroom soups

1 large can of mushroom pieces (do not drain water)

1 can of cream style corn

2 cups milk

1/2 stick oleo

1 cup Cheez Whiz

2 tsp parsley flakes

Salt and Pepper to taste

Cook until thoroughly hot and bubbling. Serve with garlic toast.