Cheese And Potato Soup - cooking recipe

Ingredients

4 cups broth (2 cans + water)
6 medium-size russet potatoes, peeled and diced
1 cup sliced baby carrots (purchased already peeled)
1 tsp. salt
1 tsp. dried, minced onion (or 1/2 cup fresh onion, diced)
1/2 tsp. dried thyme
1/2 tsp. powdered celery seasoning (or 1/2 cup fresh celery, chopped

Preparation

Add broth and other ingredients listed above to pot.
Bring to a boil, reduce heat to medium and cook for 10 minutes.
Check for doneness of potatoes and adjust cooking time to allow for tenderness of potatoes (very soft). 3 cups milk:
Slowly add milk to broth and stir thoroughly until milk/broth is warmed together. 1/3 cup flour, 1 cup cold water:
In separate mixing cup, slowly add flour to COLD water and mix thoroughly.
Pour mixture slowly into broth/vegetables, stirring as you add it.
This will thicken the broth. 2 cups shredded cheddar cheese (mild or medium); 1/4 cup (approx.) at a time:
Add cheese to broth, stirring until melted. Repeat until all cheese has been added.