CHEDDAR CHEESE SOUP
2 C. diced potatoes
1/2 C. chopped onion
1 C. sliced carrots
1 C. sliced celery
2 C. water
1/4 C. butter
1/2 C. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. mustard
2 C. milk
3 C. cheese, grated
3 chicken boullion cubes
Cook vegetables together until well done (in the 2 C. of water). Pour off some of the liquid and set aside. Add remaining ingredients to vegetable and heat through until cheese is melted. Add reserved liquid to desired thickness.
This recipe came from a cousin of mine long ago. It has been a family favorite.
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