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
