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Creamed Vegetable Soup

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“A friend from church gave me this recipe. So perfect on a cold winter day! The original recipe calls for 8 oz. of cream cheese. To lighten things up, I always use fat free cream cheese. Still tastes great!”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large kettle, combine the potatoes, onion, frozen vegetables, ham, corn and chicken broth.
  2. Bring to a boil, then lower the heat and simmer until the vegetables are tender.
  3. Add the cream cheese and the milk.
  4. Stir until the cream cheese is melted.
  5. Heat throughly.
  6. Can serve immediately, or put soup in the crock pot on low for 3-5 hours.

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