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Servings: 6-8

Amount Per Serving: 1 Cup

Total Time: 30 minutes

  • 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

  1. In a large pan, combine first seven ingredients. Cover and simmer 15-20 minutes or until vegetables are tender.

  2. Gradually add flour to milk in a separate bowl, stirring until smooth.

  3. Add milk mixture to the vegetables and stir until thickened.

  4. Turn off the heat and add cheese.

  5. Stir until cheese has melted and serve.

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