2 1/2 c. water
1 1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped carrots
3 1/2 c. diced potatoes
2 1/4 t. instant chicken bouillon (3)
4 T. flour
2 1/4 c. milk & 1 T.
9 oz. or 13 1/2 slices of Amercian cheese

In a covered 3 qt. sauce pan, boil water, bouillon, celery, onion, carrots & potatoes for 15-20 minutes or until vegetables are tender. Mix together flour and milk so there are no lumps. Pour into soup. Stir well while heating until soup thickens. Separate cheese slices & put into soup. Heat and stir until all is heated & cheese is dissolved, about 10 min. DO NOT OVERCOOK.

Theresa Hudecek
Protivin