Cheese Soup

INGREDIENTS:

4-6 Cups Of Water

5 Large Potatoes (Skinned & Diced)

2 Large Carrots (I used 2/3 of a bag of freshly sliced carrots found in produce)

1 Onion

1 Cup Of Celery

3 Chicken Bouillon Cubes

8 Oz Velveeta Cheese

1 Qt Milk (4 cups=1 Qt  in case you are like me and have a gallon of milk)

3/4 Cup Flour
3/4 Cup Butter

Combine all vegetables, water & bouillon cubes into a pot.

Cook untill vegetables are soft.

Approx. 20-25 minutes

While veggies are cooking- melt 3/4 cup butter in a pan.
Once the butter is melted and a little brown, add 3/4 cup flour & 1 Qt milk.
(I found it worked better to use a whisk to keep it mixed and to prevent it from clumping)
Mix/whisk until thick/creamy.
Turn on Low heat and add velveeta cheese.

(Yes there is a spoon in the picture lol.. I didn't realize untill half way through that a whisk was easier. Go me.)

Once the cheese is melted, add it to the vegetable mixture.

(DO NOT drain water from Veggies)

Mix together and serve :)