While surfing the web, found this recipe on an Indiana Farmer's site (yes, you know you are leading an exciting life when you are checking out farmer's websites!). I have no idea why I made it, because I generally hate soup of any kind. It was really delicious and my husband said we need to keep this recipe in the family archives. I added some white pepper to it, but the simplicity is what really makes this soup good. Some crumbled bacon bits would not go amiss as a garnish...
Prep: 15 mins
Cook: 30 mins
Yields: 4 Servings
1Combine potatoes, water, carrots, celery, onions and salt. Bring to a boil. Reduce heat to a simmer until vegetables are tender. Do not drain. In a saucepan, melt butter then whisk in flour. Cook one minute. Gradually stir in the milk, cook until thickened. Add cheese and pepper, stir until melted. Combine the potatoes and vegetables and simmer until ready to serve.