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A fantastic recipe which is thick and creamy
with the perfect blend of cheese and flavor and quick to make. YUM!!


Prep Time: 10 mins
Cook Time: 30 mins
Makes: 4-6 Servings

4 cups potatoes , cut into 1/2 inch pieces
1 can cream of mushroom soup
3 tablespoons minced onions
3 tablespoons minced carrots
1/2 cup frozen corn kernels
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon apple cider vinegar or white vinegar
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups grated cheddar cheese (or more if you love cheese)


1. In larger pan over medium-high heat add potatos, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
2. Stir until smooth, while bringing to a boil.
3. Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatos are tender) stirring occasionally.
4. In a small bowl, whisk flour and milk together until smooth.
5. Stir into soup and allow to simmer for 5-8 minutes.
6. Stir in grated cheese until it has melted.
7. Serve with salad and/or hearty bread.


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