CHEDDAR CHEESE SOUP

COMBINE IN A SAUCEPAN:
1 CUP DICED POTATOES,
1 CUP DICED CELERY,
½ CUP CHOPPED ONION,
2 TBLS CHICKEN BOUILLON AND A DASH OF SALT & PEPPER.
BARELY COVER W/WATER & COOK UNTIL TENDER.

IN ANOTHER SAUCEPAN:
MELT ¼ CUP MARG, ADD 1/3 CUP FLOUR. STIR IN 3-4 CUPS MILK & COOK UNTIL THICK.
ADD 1 -2 CUP MEDIUM CHEDDAR CHEESE (SLOWLY) AND STIR UNTIL CHEESE IS MELTED.
WHEN VEGETABLES ARE TENDER, ADD THEM TO THE LIQUID AND SEASON TO TASTE.
DO NOT OVERCOOK.

THIS SOUP IS SCRUMPTIOUS! IT IS ONE OF MY FAVORITES.
RECIPE FROM CHRISTENE EASTON (BRITTANY’S MOM)

Recipe Donated By: Shirley Hester