I know it is 90 degrees outside, but every once and a while a good soup hits the spot! Here is the perfect one. I think you will enjoy it.
3 cups of water
3 chicken flavored bouillon cubes...I use a low sodium chicken base that I find at Lotsa
Pasta. Watch the bouillon cubes as they are loaded with sodium.
4 medium potatoes, peeled and diced
1 medium onion, chopped
1 cup thinly sliced carrots
1/3 cup butter or margarine
1/3 cup flour
3 1/2 cups of milk
2 cups of shredded sharp cheddar cheese
Combine water and bouillon cubes (or chicken base) in a Dutch oven; bring to a boil. Add potatoes, carrots and onions; cover and simmer 12 minutes or until vegetables are tender.
Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese stirring until melted.
Stir cheese sauce into vegetable mixture. Cook over low heat (DO NOT BOIL) until thoroughly heated.
Yield: 10 cups
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