October 20, 2009
This recipe was a favorite among my siblings growing up. I hope it warms your tummy this fall and winter.
3 cups water
3 chicken bullion cubes
4 medium potatos peeled & diced
1 cup carrots, diced
1/2 cup green bell pepper, diced
1/3 cup butter
1/3 cup all purpose flour
4 cups milk
3 cups cheddar cheese
Tabasco Sauce & Salt to taste
Combine water and bullion in a large pot. Bring to boil and add diced vegetables. Reduce heat, cover and simmmer approx. 12 minutes or until tender. Meanwhile, melt butter in another pot then blend in flour using a whisk. Add milk slowly and bring to a boil but stirring constantly so milk won't burn. Once it boils, remove from heat and mix in cheddar cheese. Make sure to let cheese melt completely. Then combine the cheese mixture into the vegetable mixture. Add Tabasco Sauce and salt to taste. Serve with crusty french bread and a side salad.
I use skim milk and reduced fat cheese and it still taste great.
Frozen chopped onion and bell peppers can be substituted for the fresh.
Cut all veggies in similar size so they all cook consistently.