Potato Thai Veggie Soup
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1 cboiling water
1 Tbspbetter than boullion chicken base
1 Tbspnacho cheddar popcorn seasoning
1 bag(s)tater tots or tater puffs 32 oz. bag frozen
1/2 bag(s)thai style frozen stir fry vegetables about 28 oz.
How to Make Potato Thai Veggie Soup
- Add milk, water, boullion, nacho cheddar popcorn seasoning, tater tots, and thai style vegetables to a large sauce pan on the stove.
- Stir continually to prevent scorching while bringing the ingredients to a boil on medium heat. Continue stirring and boiling until all frozen vegetables are cooked and potatoes have fallen apart. The flavors will be blended by the time the ingredients are done. The soup will be nice and thick and is ready to serve.