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4 c. water
3 c. chopped potatoes
2 c. sliced carrots
1 c. sliced celery
1 c. green onions
2 tsp. salt
1/2 tsp. black pepper
2 sticks oleo
1/3 c. flour
1 qt. half and half
5 c. shredded Cheddar cheese
(12 oz.)
2 cans (16 oz.) cream style

Combine water, potatoes, carrots, celery, onion, salt
and pepper in a 5 quart Dutch oven. Cover. Bring to boil.
Simmer for about 15 minutes, or until vegetables are tender (do
not overcook). Melt one stick of butter in another saucepan.
Stir in flour, cook until bubbly. Gradually add milk, stirring
constantly. Bring to boil, cook 1 minute. Add cheese, stir
until melted. Gradually add cheese sauce to cooked vegetables,
stirring constantly. Add final stick of oleo for richness and
stir into corn for final step. Makes 5 quarts.

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