3 c. water
3 chicken bouillon cubes
4 med. potatoes, peeled and diced
1 med. onion, chopped
1 c. diced carrots
1/2 c. diced green pepper
1/3 c. butter
1/3 c. flour
3 1/2 c. milk
4 c. shredded sharp Cheddar cheese
1/4 tsp. hot sauce

Combine water and bouillon cubes in Dutch oven and bring to a boil. Add potatoes, onions, carrots, and green peppers. Cover and simmer until vegetables are tender. Melt butter in heavy saucepan; blend in flour and cook 1 minute. Gradually add milk, cook over medium heat until thickened, stirring constantly. Stir cheese and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated. Do not boil! Very good reheated! Serves 8 to 10.