2 c. potatoes, diced
1 1/2 c. onion, chopped
1 c. carrots, diced
1 c. celery, chopped
2 1/4 c. water
1/4 c. butter 6 tsp. or 6 cubes chicken bouillon

Put all into a 4 quart pan. Bring to a boil, reduce heat and simmer 30 minutes until vegetables are done. 1/4 c. flour 3 c. (12 oz.) shredded Cheddar cheese 1 tsp. dry mustard 1/8 tsp. cayenne pepper

In a bowl combine milk and flour. Stir in gradually to vegetable mixture. Add cheese, dry mustard and cayenne pepper. Cook on low until cheese melts. Can add chopped leftover meat, mushrooms, or other vegetables, etc.