Cheese - Vegetable Soup - cooking recipe

Ingredients

2 c. potatoes, diced
1 1/2 c. onion, chopped
1 c. carrots, sliced
1 c. celery, chopped
2 1/4 c. water
1/4 c. margarine
6 tsp. instant chicken bouillon
2 c. milk
1/2 c. flour
3 c. (12 oz.) Cheddar cheese, shredded
1 tsp. dry mustard
1/8 tsp. cayenne pepper

Preparation

In a 4 quart saucepan, combine potatoes, onions, carrots, celery, water, margarine and bouillon.
Bring to boil.
Reduce heat, cover and simmer 30 minutes or until vegetables are tender. In small bowl, combine milk and flour, beat until smooth. Gradually blend into vegetable mixture.
Add cheese, mustard and pepper.
Cook and stir until cheese melts.