Servings: 6-8
Amount Per Serving: 1 Cup
Total Time: 30 minutes
Ingredients
- 3 cup potatoes, diced
- 1 cup water
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 1/4 cup onion, chopped
- 1 cube chicken bouillon granules
- 1/2 tsp salt
- 1 1/2 cup milk
- 2 Tbsp flour
- 1/2 pound shredded cheddar cheese
This delicious soup recipe comes from our friends at Montross Pharmacy in Winterset, IA.
Directions
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In a large pan, combine first seven ingredients. Cover and simmer 15-20 minutes or until vegetables are tender.
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Gradually add flour to milk in a separate bowl, stirring until smooth.
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Add milk mixture to the vegetables and stir until thickened.
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Turn off the heat and add cheese.
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Stir until cheese has melted and serve.