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Vegetable Cheese Soup




Source of Recipe


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16 oz. can cream-style corn
1 cup chopped, peeled potatoes
1 cup chopped carrots
1/2 cup chopped onion
1 teaspoon celery seed
1/2 teaspoon black pepper
2 14-1/2 oz cans vegetable or chicken broth
16 oz. processed cheese

In Crock-Pot, combine corn, potatoes, carrots, onion, celery seed,
and pepper. Add broth. Cover and cook on Low for 8 to 10 hours or
on High 4 to 5 hours. If using Low, turn to High. Stir cheese into
Crock-Pot. Cover and cook 30 to 60 minutes or until cheese is melted
and blended. Serve.

Variation: Omit the potatoes and chopped carrots. Stir in 10 oz
bag of frozen mixed vegetables. Cover and cook on High for 2 to 3
hours and then stir in cheese and continue to cook on High until
well blended.