Cheesy Potato Soup

This is a recipe that Russ's wonderful sister Marilyn gave to us years ago and I recently rediscovered. It is a hit with every member of our family, which is saying a lot! I like that the ingredients are pretty flexible — we didn't have any celery and it was just fine. I added some broccoli and it was delicious. I made a double batch the other night and we had a nice amount left. Yum!

Cheesy Potato Soup
(makes 8 cups)
2 c. cubed potatoes
1/2 c. celery chopped
1/2 c. chopped carrots
1/4 c. chopped onion
1 1/2 t. salt
1/4 t. pepper
4 c. boiling water

Put in large pot and simmer for about 10 min. or until carrots and potatoes are soft.

1/2 c. butter

1/2 c. flour
2 c. milk
10 oz. grated cheddar cheese

Make white sauce. I always make mine in the microwave because I don't have to worry about anything scorching. Melt the butter, then add the flour and cook again until bubbly. Add half of the milk, wisk until smooth. Add the rest of the milk. Cook until it bubbles and thickens. (I know--I'm such a precise cook!) Stir in cheddar cheese, and add to veggie mix in pot.

2 cans corn

Add to everything else, heat through.

If you want a stronger corn flavor, like a corn chowder, add cream style corn. If you use regular corn it's more of a potato soup with veggies.