Thought it sounded wonderful in the cold, rainy weather!
Veggie Cheese Soup
1 can (15 oz) creamed corn
4 cups potatoes, cubed
1.5 cups carrots, cubed
3/4 cup finely chopped onion
2 cans (14 oz) chicken broth
16 oz process cheese spread, cubed
Place first 5 ingredients in slow cooker. Cover and cook on low 8 to 10 hours or until vegetables are tender. Add cheese; cover and cook until melted. Makes 12 cups. (6 servings)
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