Instant Potato Vegetable Soup

• instant mashed potatoes↗1 package

  (140 g)

• milk↗1 cup
• water↗2 cups
• cooked ham↗1⁄2 cup

  diced

• chicken bouillon↗2 packets

  (4 1/2 g)

• carrots↗2

  sliced

• celery ribs↗2

  diced

• frozen peas↗1⁄2 cup
• frozen corn↗1⁄2 cup
• dried parsley↗1 tablespoon
• thyme↗1 teaspoon
• pepper↗
• cheddar cheese↗

  grated

Step-by-step instructions

1. 1

   Bring water and milk just to the boil in soup pot. 3 cups of liquid makes a thick soup. Add additional liquid if a thinner base is preferred.

2. 2

   Mix in potato flakes and chicken boullion, reduce heat to medium.

3. 3

   Add ham and herbs.

4. 4

   Place carrot and celery a bowl with some water in the bottom. Microwave for 3-5 minutes until vegetables are almost soft.

5. 5

   Add to potato base.

6. 6

   Simmer until carrots and celery are desired tenderness.

7. 7

   Add peas and corn, stir to warm through.

8. 8

   Add pepper to taste.

9. 9

   Finish by stirring in grated cheese or adding it as garnish to each bowl.