Cheesy Potato Soup

submitted by Tricia Molen

4-6 medium potatoes, cubed
3-4 medium carrots, cubed
2 stalks celery, chopped
1 small yellow onion
1 1/2 cubes butter
1/3 c. flour
4 cups milk
4 cups cheddar cheese
Salt and Pepper

In a large pot, melt 1/2 cube butter and soften onion and celery. Add potatoes and carrots and cover with water about 2 inches higher than veggies. Sprinkle in salt and pepper to desired taste. Bring to boil and simmer on a low rolling boil for 20 min, or until potatoes and carrots are tender. In a separate pot, melt one cube butter, add flour, roux. Then add 4 cups milk. Mix into roux and bring to a boil. Stir until thickened. Add cheese to roux. Add roux to veggies. DO NOT drain the water from the veggies. Stir all together and cook on low heat for 10 more minutes. Mash everything up with a potato masher. Add more water if desired. Serve with rolls or french bread! Eat up!Variation: Add chicken flavored granules to your water for an extra tasty flavor! Also for an extra creamy flavor, substitute some of the milk for half and half....YUMMY!This soup freezes real well. I like to double the recipe and store in zip lock gallon freezer bags. This way you can let the air out and lay down flat to conserve space in your freezer.