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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This makes a large batch of soup, but is easily halved. If you like to make a big batch and freeze some, omit the milk and Cheez Whiz (just add those when you thaw and serve soup). Ingredients:
1 onion |
8 cups water |
4 tablespoons chicken soup base |
1/2 teaspoon thyme |
1/2 teaspoon worcestershire sauce |
6 cups shredded carrots |
4 cups shredded potatoes |
1 can cream-style corn |
1 cup milk |
1 cup cheez whiz |
Directions:
1. Saute onion.
2. Add water, chicken soup base, thyme, Worcestershire sauce, carrots and potatoes and cook until vegetables are done.
3. Add cream-style corn, milk and Cheez Whiz.
4. Stir until heated through and Cheez Whiz is melted.
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