1/2 c. sliced carrots
1/2 c. sliced celery
3 c. diced potatoes
2 chicken bouillon cubes
1 med. onion
2 Tbsp. vegetable oil
1/4 c. flour
3 c. milk
1/2 lb. Velveeta cheese, cubed
Combine carrots, celery and potatoes in 3 qt. pan; add bouillon
cubes and enough water to cover and cook until vegetables are
tender. Meanwhile, sauté onion in oil; add flour and stir. Slowly
stir some of the milk (about 1 cup) into the onion mixture until
smooth. Pour onion mixture into vegetables. Add remaining milk and
cheese and heat until it melts. Do not boil or soup will curdle.
Notes: Chopped, cooked ham is a nice addition to this soup.
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