Creamy Vegetable Soup

Creamy Vegetable Soup
This is from http://www.shirleyj.com/ as Garden Vegetable Soup, but I have modified it some. I also doubled it for our family of 4 and to allow for some leftovers for lunch. Beans, chicken, or tuna may be a good addition. Also,

1/4 c dried onion flakes (or 1/2 C. yellow onions)
½ c celery (cut into ¼ inch pieces)
1 c. creamed corn (or fresh or whole canned corn)
1/4 c dried carrots (diced) (or 1/2 C. fresh diced carrots)
1 c. potatoes (diced and cooked)
½ t thyme
¼ t black pepper
1 c. Shirley J Universal Sauce
6 c. water
½ t. Shirley J Chicken Bouillon

Directions:
In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes are tender. Then add the remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Turn the soup down to low and add corn, thyme and pepper. Keep on low until it is served.