Veggie Cheese Chowder

Ingredients:

4 C cubed potatoes

2 C sliced carrots

2 C chopped celery

1/2 c minced onion

2 tsp salt

4 C water (or sub chicken broth and omit the chicken base)

3 Tbsp chicken base

1 10oz pkg frozen broccoli

3 1/2 C milk

1/2 C margarine

1/2 C flour

1 Tbsp dry mustard

1 lb velveeta cheese

Directions:

PLACE first 4 ingredients in a large stew pot, add salt and water.

COOK until veggies are tender (20ish minutes)

ADD broccoli, chicken base, and milk

SIMMER 5 more minutes

IN separate pan melt margarine and then add flour and dry mustard to create a roux.

ADD roux to soup and stir until thickened.

CUT cheese into cubes; add to soup and stir till melted.

From Laura Nelson

Potato Soup

Ingredients:
4 C diced Potatoes
1/2 c diced onions
1 1/2 C chicken broth
1 - 2 chicken bouillon cubes
2 c milk
1 c sour cream
1 Tbsp choppped parsley
2 - 3 Tbsp butter

Directions:
Combine all ingredients in large saucepan. Cook until tender. Puree a little less than half of the potatoes in the blender, then add to thicken. Add 1 1/2 c grated cheese and 1/2 to 1 can of corn. Heat till boiling and cheese is melted.

From Holt cookbook