Cheese Soup – Annette Baird Sandberg

1 Cup Diced Carrots

1 Cup Diced Celery

1 Cup Diced Onion

1 Cup Diced Potatoes (I like to use the red potatoes)

1 pouch of Lipton’s Chicken Noodle Soup mix

¾ Cup Butter or Margarine

¾ Cup Flour

2 Cans Evaporated Milk

½ Cup Milk

1 Bottle of Cheese Whiz – not the squirt kind!

Place diced veggies in a large pot with water about 1 inch above the veggies. Add soup mix and cook veggies until tender – do not drain. In a skillet/sauce pan, melt butter, add flour and cook until is gets bubbly. Add milk and cook until thickened, being careful not to scorch the mixture. Add the bottle of cheese whiz and stir until smooth (this mixture will be quite thick) Add the milk mixture to the veggie mixture and stir until smooth.