Meagan's Yummy Vegetable Cream Soup

Meagan's Yummy Vegetable Cream Soup

• 1 1/4 cup Blue Chip Baker's Deluxe Cream Soup Base Mix (can be ordered from Macey's service desk)

• 6 cups cold water, divided

• 1 tsp or cube chicken bouillon

• 1 16oz package California Blend frozen vegetables

• 2 or 3 medium potatoes, peeled and diced

• 2 cups shredded cheese (cheddar and jack blend works well, but you can use anything)

• 2 cups diced ham

Mix soup base mix in 3 cups cold water, set aside.

Boil 3 cups of water and add bouillon. Cook diced potatoes for about 10 minutes in the broth. Add frozen vegetables and cook for about 5 more minutes, or until tender. Add soup base and water mix, stir well. Add shredded cheese and diced ham.

This can go into a crock pot once completed. This recipe is also quite forgiving... add more vegetables, cheese, or meat as desired.