Microwave Pot o' Gold Soup

I make this soup quite a bit. It's fast and yummy, especially on a cold evening. I decided to make it for St. Patty's Day dinner this year. After cooking it in the microwave, I poured it into a black pot to serve.

2 c. water
2 c. diced peeled potatoes
1/2 c. sliced carrots
1/2 c. diced celery
1/4 c. chopped onion
1 t. salt
1/4 t. pepper
1 can cheddar cheese soup
1 can cream-style corn

Place water in a 2 quart microwave-safe dish; cover and heat until boiling. Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high for 8-10 minutes or until vegetables are crisp-tender. Add soup, one soup can of water and corn. Cook on high 3 minutes.