3 tbsp. butter
1 1/2 c. celery, chopped
1 c. carrots, shredded
1/4 c. onion, chopped
4 c. water
2 chicken bouillon cubes
4 drops hot pepper sauce
1 1/4 c. instant mashed potato flakes
2 c. milk
2 c. shredded Cheddar cheese

In a Dutch oven, melt butter and stir in celery, onions and carrots. Over medium heat, cook for 10 minutes, stirring occasionally. Do Not Brown. Add bouillon, water and hot pepper sauce, stirring until bouillon cubes are dissolved. Bring to a boil, cover and simmer 20 minutes or until vegetables are tender. Stir in mashed potato flakes. Slowly add milk and cheese, stirring constantly until cheese is melted. Do Not Boil. Great with cornbread and assorted fruit slices. Serves 6-8.