Cheese Potato Soup

3 cups carrots, sliced

3 cup celery, sliced

5 cups red or yukon gold potatoes, diced

Morton’s Nature Seasoning

5 cups water

5 tsp. Chicken bouillon

½ cup butter

¼ cup diced onion

½ cup flour

1 jar Old English Cheese

2 cups cream

Shake Nature’s Seasoning on diced vegetables. Place water and bouillon in a large saucepan and bring to a boil. Add carrots, bring to a boil and boil for 2 minutes. Next add celery, bring to a boil and boil for 2 minutes. Finally add potatoes, bring to a boil and boil for 6 minutes (for a total of about 10 minutes until fork tender).

Meanwhile, melt butter in a medium saucepan on medium heat. Add onion and sauté until translucent. Add flour and cook for about 1 minute – stirring with a whisk.   Add cheese and stir until melted.  Whisk in cream and season with more Nature’s Seasoning to taste.

Add cheese sauce to cooked vegetables with broth.

Garnish with shredded cheese, sour cream, chives, bacon bits, etc. (optional)