Cheesy Chicken Vegetable Soup 1

3 tbs butter or margarine

2 cups sliced zucchini

1 cup sliced carrots

1/2 cup sliced celery

1/2 cup chopped onions

1 large clove garlic, minced

1/2 tsp dried oregano leaves, crushed

One 11 oz can condensed cheddar cheese soup

One 10-3/4 oz can condensed cream of potato soup

1 soup can milk

1 soup can water

1-1/2 cups chopped cooked chicken

Generous dash hot pepper sauce

In 3 quart saucepan over medium heat, in hot butter cook zucchini, carrots, celery: onions and garlic with oregano about 10 minutes or until tender, stirring occasionally. Add soups, milk and water, stir until well blended. Stir in chicken and hot pepper sauce; heat through, stirring occasionally.

Makes 8 cups or 6 servings.

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Cajun Country -- New Iberia, Louisiana