Veggie Soup

Ingredients

• 2 15 ounce cans of chicken stock
• 6 cups of water
• 3 large peeled and diced potatoes
• 1 medium to large diced onion (i prefer using sweet vidalia onions)
• 3-4 cups mixed frozen veggies
• Runny flour paste (flour and milk)
• 1/4 cup heavy cream

Instructions

1. Coat the bottom of a large soup pot in olive oil, heat and saute diced onion until translucent.
2. Pour in chicken stock and water.
3. Add potatoes and bring to a boil.
4. Turn down heat to a high simmer and cook potatoes for about 10-15 minutes.
5. Add frozen veggies of your choice.
6. Cook at a high simmer until all veggies are cooked through, about 10 minutes.
7. Stir together, in a cup with a fork or small whisk, 3 tablespoons of flour and enough whole milk to make a runny flour paste.
8. While soup is at a high simmer, gradually add flour mixture into pot, while stirring soup thoroughly. This will act as a thickener.
9. Cook for another 5-7 minutes.
10. Take off heat and stir in cream
11. Season to taste with salt, pepper, garlic and onion powder.

Notes