6 1/2 c. water
4 lg. potatoes, cubed
1 sm. onion, chopped
1 tsp. caraway seed
3 tbsp. butter or oil
1/3 c. flour
3/4 c. frozen peas
1 tsp. salt
1/3 c. brewer's yeast - nutritional yeast, flaked
1/8 tsp. pepper

Boil potatoes, onion and caraway seed in 5 cups water until potatoes are done. Melt butter in skillet, add flour and stir over medium heat until brown. When it is medium brown but not burnt add 1/3 cup water and stir. Add this glob to soup and stir. Add peas, salt and pepper; simmer.

Mix brewer's yeast into final cup of water. When peas are tender, remove from heat and stir in the yeast water. Soup may be poured over chunks of cheese.