3 tbsp. butter
1 c. diced carrots
1 c. chopped onions
1/2 c. diced celery
3 c. water
3 chicken bouillon cubes
4 c. cubed potatoes
2 c. milk
1 1/2 c. shredded sharp white cheddar cheese
Salt and pepper to taste

Melt butter in soup pot. Add carrots, onion and celery. Cover and cook over low heat about 25 minutes, stirring occasionally. Add water, bouillon cubes, and potatoes. Cover and cook until potatoes are tender (20 to 30 minutes). Add milk and cook until heated. Gradually stir in cheese. Stir until melted. Add salt and pepper. Can add diced bacon. Yield: 6 to 8 servings.