Creamy Potato Soup

From the kitchen of: Becky Flinders
Serves: 3 quarts
Rating: **

4-5 celery stalks, diced
1 C butter
3-4 carrots, diced
1 1/2 C flour
2 qt water
2 T chicken bouillon (or 5 cubes)
1 medium onion, diced
3-4 potatoes, cubed
2 C shredded sharp cheddar cheese

Put celery, potatoes, carrots, and onions in saucepan and add enough water to barely cover them. Boil about 20 minutes, or until vegetables are tender. In another pan, boil the 2 qts of water and add bouillon. Melt butter in a small bowl and add flour to thicken. Add butter/flour mixture to bouillon water and whisk until creamy. Add cheese and mix well. Add cooked vegetables with the water and simmer 10-15 minutes.

makes 3 quarts

Can be frozen.
-make sure the soup is completely cooled to room temperature before bagging. This will prevent condensation and frost from forming.
-label and date the bags
-lay them flat to freeze. The last thing you want is mishapen frozen soup that becomes awkward to fit in your freezer.