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Ingredients
| russet potatoes: 2 whole potatoes (diced) |
| zucchini squash: 2 whole squashes (diced) |
| carrots: 1 (diced) |
| celery: 1 stalk (diced) |
| green onions - spring or scallion: 3 whole onions (diced) |
| vegetable stock: 4 cups |
| salt |
| black pepper |
| canned yellow sweet creamed corn: 15 oz |
| cheddar cheese (shredded): 1 cup (grated) |
| Italian parsley: 2 Tbl (chopped) |
Vegetable and Cheddar Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
180 min -
Servings
4 serving(s)
Tags
- Add potato, zucchini, carrot, celery, and scallions to slow cooker,.
- Add stock and season with salt and pepper.
- Cook on high 3-4 hours.
- Just before serving, add creamed corn, cheese and parsley.
- Serve when cheese has just melted.