1 lb. ground beef
2 med. potatoes, peeled and cubed (2 cups)
1/2 c. chopped celery
1/4 c. chopped onion
2 tbsp. chopped green pepper
1 tbsp. beef bouillon
1/2 tsp. salt
2 1/2 c. milk
3 tbsp. flour
1 lb. sharp Cheddar cheese (shredded to 4 cups)

In 3 quart saucepan, brown beef, drain. Stir in potatoes, celery, onion, green pepper, bouillon, salt and 1 1/2 cups water. Cover and cook until vegetables are tender (15 to 20 minutes). Blend 1/2 cup of milk with the flour. Add to saucepan with remaining milk. Cook and stir until thickened and bubbly. Add cheese; heat and stir just until cheese melts. Garnish with additional cheese if desired. Serves 6 to 8.