Potato Cheese Soup

5 chicken bouillon cubes
6 cups water
1/4 cup butter (or margarine)
8 to 10 medium potatoes, peeled and cubed
2 ribs of celery, diced
1 carrot, grated
1 medium onion, diced
1/2 cup flour
1 pint half and half cream (can substitute milk)
2 cups shredded cheddar cheese
salt and pepper to taste

Dissolve bouillon cubes in 5 cups of boiling water. Add butter (or margarine), then potatoes, celery, carrot, and onion. Cook until all is tender. Combine a cup of water with the flour and shake or stir until smooth. Slowly pour into bouillon mixture to thicken. Stir in cream and cheese. Add salt and pepper to taste.

Serve with crumbled bacon, sliced green onion, and shredded cheese as toppings.

I got this recipe from a friend and it is fantastic! It's easy and delicious! I forgot to take a picture, but I will next time I make it and add it. This is great to eat on a cool fall day. I hope you give it a try and enjoy!