Creamy Cheesy Veggie Soup

This recipe is so enjoyable we have it almost weekly in our house over the fall and winter for the cooler months. We do enjoy it year round!

• Ready In: 40 mins
• Serves: 8
• Yields: 64 ounces

Ingredients

• 2  cups water
• 2  cups potatoes, diced small
• 1⁄2 cup carrot, sliced
• 1⁄2 cup celery, sliced
• 1⁄4 cup onion, chopped
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup butter
• 1⁄4 cup flour
• 2  cups milk
• 3  cups  shredded cheddar cheese
• 30  ounces  cream-style corn

Directions

1. Add water, potatoes, carrots, celery, onion, salt and pepper in a medium to large pot.
2. Cook until soft (about 10 minutes. This step is very important).
3. DO NOT DRAIN!
4. In another pot melt butter.
5. Add the flour and milk to the butter (i always add the flour first, it usually avoids the lumps), cook until thick and smooth.
6. Add cheese, cook cheese until it is melted.
7. Add cream of corn.
8. Add mixture to the vegetables, cook until heated through out.