New Recipe

I was in Savannah, GA visiting my aunt this fall break. And while I was there she made this delicious Cheddar Cheese Soup. It is made with chicken bouillon or chicken stock, but im pretty sure you could substiture vegetable bouillon or vegetable stock. However, this can probably never be vegan. It is very good though, especially if you dip bread in it.

3 cups of water and 3 Chicken bouillion cubes, or 3 cups chicken stock
4 medium potatoes, peeled and diced
1 medium onion, sliced
1/2 cup diced green pepper
2/3 cup thinly sliced carrots
1 med stalk celery, diced
1/3 cup butter or margerine
1/3 cup all purpose flour
3 1/2 cups milk
4 cups (1lb) shredder sharp cheddar cheese
1/4 tsp hot sauce
salt and pepper to taste
*optional 2 oz. jar diced pimiento

Combine water and bouillion in a large pot, boil, add vegetables. Cover and cook for 12-15 minutes (until potatoes are soft)
Melt butter in a heavy sauce pan.
Blend in flour, cook for 1 minute (or shorter, basically as long as you can without it burning) and stir
Gradually blend in milk
Cook over medium heat as it thickens and heats
Add cheese to milk mixture gradually until all is melted
Stir cheese sauce into the vegetable mixture and add the hot sauce.
Cook over low heat until heated through.
Salt and pepper to taste
NEVER ALLOW IT TO BOIL.

Also if you reheat it several times the soup can get really thick but if you just stir in a little milk it thins it out nicely.

I hope someone out there trys this recipe because its really really good! I have plans to make it at least once in my apartment.