Cheddar Cheese Potato Soup

Ingredients:

4 cups potatoes, cut in half inch cubes

2 cups carrots, sliced

1/4 cup dry or fresh onion, chopped

1/4 teaspoon salt

2 tablespoons butter

1/3 cup flour

1 can evaporated milk

3 cups shredded cheddar cheese

2 cubes chicken bouillon

Water

Put cut potatoes, carrots, onion and salt in a stock pot. Just cover the veggies with water. Bring to a boil and cook until veggies are soft. Add the butter. Dissolve the bouillon in 2 cups of hot water and add to the stock. Bring back to a boil. Dissolve flour in condensed milk with 1 cup of water. Add to stock and boil to desired thickness. Stir in the shredded cheese and eat it up!