Potato Cheese Soup

Ingredients

6 Carrots, peeled and chopped
6 Potatoes, peeled and quartered
6 Celery Stalks, chopped
1 Med Onion, chopped
6 T. Butter
1-2 cups cubed cheddar cheese
Salt
Pepper

Bacon ("optional")

Instructions

Boil 1 1/2 qts water in a large stock pot.  Boil the carrots, potatoes, and celery until tender.

Meanwhile, melt the butter in a medium saucepan.  Saute the onion til tender.  Add 6 T. flour and salt and pepper to taste.  After the flour browns into a light roux, add the flour and onions to the boiled vegetables.  Stir in the cheddar cheese and simmer until the soup reaches a creamy texture.

Top with bacon and serve hot.  I usually add Tapatio or Tabasco and serve it with jalapeno cheddar bread.

 Soup can be made ahead of time and reheated in a crock pot.