Cheese-Potato Chowder - cooking recipe

Ingredients

2 1/2 c. boiling water
2 1/2 tsp. salt
2 c. diced potatoes
onions (if desired)
celery (if desired)
4 Tbsp. flour
1/2 tsp. pepper
2 c. milk
1/2 tsp. dry mustard
1/2 lb. grated Cheddar cheese
4 Tbsp. butter
1 1/2 tsp. Worcestershire

Preparation

Cook potatoes (onions and celery) in salted boiling water until tender.
Do not drain.
In a different pan, cook butter and flour until melted.
Add remaining ingredients except cheese; stir until thickened.
Add cheese just to melt.
Combine contents of both pans and stir.
Serves 4 as a hearty soup.
Doubles easily.