4 ounces process Swiss cheese
1 medium carrot
1/2 small head cabbage, cored
3 1/2 cups milk
10 3/4 ounce can condensed cream of potato soup
1/2 teaspoon caraway seed

Preparation Instructions:

Insert shredding disk in work bowl; shred cheese. Remove. Replace shredding disk; shred carrot. Leave carrot in work bowl; insert slicing disk. Cut cabbage into wedges; slice.

In 3 quart saucepan cook and stir milk and soup till bubbly. Stir in carrot and cabbage. Simmer, covered, 5 minutes or till tender. Stir in cheese, caraway seed and 1/4 teaspoon pepper. Heat and stir till cheese melts. Makes 4 servings.