1 Tbsp. Watkins Onion Liquid Spice
In large kettle, heat liquid spice over medium heat. Add the onions, celery and carrots; sauté for 5 minutes or until onion begins to soften. Add water, potatoes, soup base, bay leaf, dry mustard and celery seed; mix well. Bring to a boil. Cover, reduce heat and simmer for 12 to 15 minutes or until potatoes are tender.
Combine milk and flour and stir into soup along with corn. Cook, stirring constantly, until soup begins to thicken. Remove from heat and season with pepper to taste.
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