2 1/2 c. water
3 chicken bouillon cubes
4 c. cubed potatoes
1 c. chopped carrots
1 c. chopped onions
1 c. whole kernel corn
1/2 c. chopped green peppers
Meat (see optional below)
1/2 c. mayonnaise
1/3 c. flour
4 c. milk
1 1/2 c. shredded sharp Cheddar cheese
1/4 lb. Velveeta
1/2 tsp. horseradish
1/2 tsp. pepper

Combine water, bouillon cubes and vegetables; cover and simmer 10 minutes.

In a 3-quart saucepan, mix together mayonnaise and flour. Slowly add milk. Cook, stirring constantly, over low heat until thick. Add the cheeses and stir until melted. Mix into the vegetables. Add horseradish and pepper. This soup freezes well.

OPTIONAL: 1 cup finely chopped ham or chicken can be added.