Vegetable 'N Cheese Soup - cooking recipe

Ingredients

3 Tbsp. butter
1 1/2 c. chopped celery
1 c. shredded carrot
1/4 c. chopped onion
4 c. water
2 chicken bouillon cubes
4 drops hot pepper sauce (optional)
1 1/4 c. mashed potato flakes
2 c. milk
8 oz. (2 c.) shredded Cheddar cheese

Preparation

In large saucepan, melt butter.
Stir in celery, carrot and onion.
Over medium heat, cook for 10 minutes; stir occasionally (do not brown).
Add water, bouillon and pepper sauce; bring to boil.
Cover and simmer for 20 minutes, or until vegetables are tender.
Stir in mashed potato flakes slowly.
Add milk and cheese, stirring constantly, until cheese is melted.
Do not boil. Makes 6 to 8 servings.