Aunt Dawn’S Cheesy Potato Soup

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Ingredients

  • 1 medium onion, chopped
  • 1/2 butter
  • 5 s potatoes, cubed
  • 3/4 s celery, chopped
  • 1 1/3 s carrots, thinly sliced
  • 2 to 3 cups shredded Cheddar cheese
  • 2 teaspoons salt
  • 2 s water
  • 4 tablespoons flour
  • 1/4 teaspoon pepper
  • 4 s milk
  • 2 chicken bouillon cubes

Directions

In large pan saute onion and 1/4 cup butter until tender. Add potatoes, carrots, celery, 1 teaspoon salt and 2 cups water. Simmer 20 to 25 minutes. In medium saucepan melt 1/4 cup butter; add 1 tablespoon salt and 1/4 teaspoon pepper.
Cook until bubbly. Gradually add 4 cups milk and bouillon cubes. Cook until mixture thickens. Add to vegetable mixture and simmer until warm. Add cheese and blend in.
Katie Skaggs

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