3 c. water
3 chicken bouillon cubes
4 med. potatoes, diced
1 med. onion, chopped
1 c. thinly sliced carrots
1/2 c. diced green pepper
1/3 c. butter
1/3 c. flour
4 c. milk
12 oz. sharp cheese
1 (2 oz.) diced pimento
1/4 tsp. hot pepper sauce

Combine first 2 ingredients in a Dutch oven; bring to a boil. Add next 4 ingredients; reduce heat and simmer, covered, until vegetables are tender.

Meanwhile, melt butter in saucepan. Blend in flour. Gradually add milk. Cook, stirring constantly, until mixture boils and thickens slightly. Add to Dutch oven with next 3 ingredients. Stir until cheese melts.