Vegetable Cheese Soup I recipe

6 servings

1 (15 ounce) can creamed corn

1 cup peeled and cubed potatoes

1 cup chopped carrots

1/2 onion, chopped

1 teaspoon celery seed

1/2 teaspoon ground black pepper

2 (14.5 ounce) cans vegetable broth

1 (16 ounce) jar processed cheese sauce

In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper.

Add broth and cover, cook on low 8 to 10 hours.

Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.