4 c. water
1 c. diced celery
1 c. diced carrots
1 c. diced onions
1/2 c. diced green pepper (opt.)

Cook vegetables in water until tender. Add two chicken bouillon cubes and 8 slices of bacon, cooked and chopped. Make cheese sauce of: 3 tbsp. flour 5 tbsp. butter

Melt butter, add flour, then milk. Stir until thickened. Add 1 cup cheddar cheese, shredded. Combine drained vegetables, salt and pepper to taste and add to cheese sauce. Simmer for 5 minutes.