Potato Cheese Soup
“They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.” — Benjamin Franklin, Memoirs of the life & writings of Benjamin Franklin.
- 2 potatoes, peeled and cut into 1/2 inch cubes
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cups water
- 2 tsp. chicken bouillon granules
- 1/8 tsp. black pepper
- 1/4 cup butter, melted
- 1/2 cup flour
- 1 pint half and half (or milk)
- 1 small jar Swiss or Old English cheese
Cook vegetables in water, bouillon and pepper until tender. Make a roux (paste) of the butter and flour and add cream to thicken. Stir in cheese. Add this to the cooked vegetables, stirring in, but don’t boil after adding the cheese.