Warm up with this soup recipe!

Cheese Soup

½ c. chopped carrots
½ c. chopped celery
¼ c. chopped onion
2 med. potatoes, chopped
¾ c. water
3 T. butter
1 ½ c. chicken broth
¼ c. flour
1 ½ c. shredded Velveeta
2 c. milk
Salt and pepper

Cook carrots, celery and potatoes in ¾ cup of water until tender (do not drain). Meanwhile, sauté onions in butter until tender. Stir in flour; then add milk and cook, stirring, until thickened. Add broth, undrained vegetables and cheese. Season with salt and pepper to taste. Simmer on low heat until the cheese melts. Serve hot with slices of toasted and buttered French bread. Serves 4. Recipe can be doubled.

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.