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1 Tbsp. Watkins Onion Liquid Spice
2 cups chopped onion
3/4 cup diced celery
3/4 cup diced carrot
2-1/2 cups water
3 cups diced peeled potatoes
1/3 cup Watkins Cream Soup Base
1 Watkins Bay Leaf
1/2 tsp. Watkins Dry Mustard
1/4 tsp. Watkins Celery Seed
1 cup nonfat milk
2 Tbsp. all-purpose flour
1 pkg. (10 oz.) frozen whole kernel corn
Watkins Black Pepper

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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Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

E-mail:  watkins@timelysuggestions.com

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