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Recipe from Doris Meyers of Clinton, Tenn.
In a dutch oven:
4 potatoes peeled & cut into cubes
1 cup of chopped carrots
1 cup of chopped celery
1 cup of chopped onion
4 chicken bouillon cubes
1/4 tsp. pepper
In 1 or 2 qt. pan:
1/2 cup butter
2 tablespoon flour
4 cups of milk
2 cups shredded cheddar cheese
Cook vegetables in water and bouillon until tender. In sauce pan place the butter and melt. When melted, add the flour. Stirring constantly, add the milk. Heat till thickened. Then add to the cooked vegetables. Add cheese. Do not boil. Serve with sprinkled cheese and paprika. Serves 6
