Squash and Potato Chowder

I got this recipe from Biggest Book of Easy Canned Soup recipes, that Ace bought for me, one year. Here, is my version:

1 tablespoon olive oil
2 cups cubed yellow squash or zucchini
1 cup sliced carrots
1/2 cup chopped onion
1 clove garlic, minced
3/4 teaspoon dried thyme, crushed
1/8 to 1/4 teaspoon pepper
1 10-3/4-ounce can condensed cream of potato soup
2 cups skim milk
shredded cheddar cheese for sprinkling on top

Directions


1 In a large saucepan add olive oil, and gently heat on medium low heat. Add carrot, onion, garlic, dried thyme, and pepper. Cover and cook for 15 to 20 minutes or until vegetables are crisp-tender, stirring occasionally. Add squash, and cover for 2-3 more minutes. Stir in condensed soup and milk. Reduce heat. Cover and simmer for 5 minutes. Ladle into soup bowls. Sprinkle on cheddar cheese.
Makes 6 side-dish servings.