Cheese Soup

Cook in 1 1⁄2 quarts water until tender: 2 lg. carrots peeled and chopped
2 sticks of celery, chopped
1⁄2 lg. onion, chopped

2 Med. Potatoes, peeled & diced

Add 5 chicken bouillon cubes, thicken w/ 3⁄4 C. flour and 1⁄2 lb. butter. Melt butter and flour and stir until smooth. Stir into other ingredients. Add 8 oz. can of Cheese Whiz. (Cooked broccoli or peas may be added.)

~Maude Marian Barker Bevan

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