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Vegetable Cheese Soup 6 Recipe

Ingredients
  • 1 quart + 1 cup water
  • 2 teaspoons instant chicken bouillon
  • 1 cup shredded carrots
  • 2/3 cup frozen corn
  • 2/3 cup frozen peas
  • 2 1/2 cups shredded raw potatoes
  • 1/4 cup chopped onion
  • 1 1/2 teaspoons parsley flakes
  • 1 can cream of celery soup (10 ounce can)
  • 2 cups diced American cheese
Directions
Combine water, bouillon, carrots, corn, peas, potatoes, onion, and parsley flakes in a 3 qt. sauce pan.

Bring to a boil then turn down to a simmer for 15 minutes or until vegetables are tender.

Add soup and cheese. Simmer and stir until cheese is melted and smooth.

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