Cheese Soup

4 potatoes diced small
4 carrots diced small
4 stalks of celery, diced small
2 onions, chopped

Cover with water and simmer until tender. DO NOT DRAIN.

Add 3-4 chicken bullion cubes or granules. Then add 1-2 cups of shredded cheese, or to taste. NOTE: you will want to whisk the cheese and some water together in another pan, or you can take out the veggies into another bowl, add the cheese to the water and whisk until cheese is melted then add veggies back in again. (If you don’t whisk the cheese in, it will not blend and will be lumpy)

Mix 1 TBS of cornstorch (or flour) to some cold water, stir and add to soup to thicken. Add more cornstarch with cold water to get the thickness you want. Simmer until thickens and serve.

VARIATION: Add some cooked broccoli