Creamy vegetable soup c/p

8 Servings

Ingredients

Quantity Ingredient
1 large Onion; chopped
¼ cup Butter
3 mediums Sweet potatoes; peeled, chopped
3 mediums Zucchini; chopped
1 bunch Broccoli; chopped
2 quarts Chicken stock OR
2 quarts Vegetable broth
2 mediums Red potatoes; shredded
3 Cloves garlic; minced
1 can Creamed corn OR 3/4 cup fresh corn kernels
1 teaspoon Celery seed
1 teaspoon Ground cumin
2 teaspoons Salt
1 teaspoon Pepper
2 cups Light cream

Directions

Place all ingredients in a 4 to 5 quart crockpot except cream. Cook on the low setting 6 to 8 hours or until sweet potatoes are tender. Ten minutes before serving, add the cream, if using. Heat through and serve. Formatted by Lynn Thomas. Recipe from Tracy Handler. I made this on 10-8-96 and it was good with or without the cream. Instead of the spices, I substituted 1 tsp. beaumond.Lynn

Recipe by: Tracy Handler

Posted to TNT Recipes Digest by WWGQ25C@... (MRS LYNN P THOMAS) on Feb 21, 1998

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