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Cheesy Vegetable Soup

1 16. 5 oz can cream-style corn
1 cup potatoes -- peeled & chopped
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 teaspoon celery seed
1/4 teaspoon pepper
2 14. 5 oz cans vegetable broth
1 1/2 cups shredded American cheese -- (6 ounces)

In a 3 1/2, 4, or 5-quart slow cooker, combine corn, potatoes, carrot, onion, celery seed, and pepper. Add vegetable broth. Cover, cook on low heat for 10 to 11 hours or on high heat for 4 to 4 1/2 hours. If using low heat, turn to high heat; stir in cheese, and cover and cook 30 to 60 minutes longer or until cheese is melted.

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