1 lb. Cheddar cheese, sharp, shredded
2 tbsp. cornstarch
2 c. water
1 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
Dash of garlic powder
3 tbsp. butter
3/4 c. diced cooked cauliflower
1 c. diced mushrooms
1/2 c. finely chopped carrots
1 c. finely chopped onion
3/4 c. diced crisp bacon or diced ham
2 c. evaporated milk

Cook and dice all vegetables and bacon before adding to soup.

Grate cheese in large bowl. Sprinkle with cornstarch and set aside. Heat water to boiling in Dutch oven. Add cheese slowly, stirring constantly. Continue to stir and simmer until smooth. Add spices and Worcestershire sauce. Saute vegetables in butter, then add to cheese. Add bacon then milk. Enjoy!