POTATO CHEESE SOUP

4 chicken bullion cubes
5 c. diced potatoes
1 c. diced carrots
1 c. sliced celery
½ c. chopped onion

3 c. hot water
16 oz. cheese whiz
2 c. milk
2 c. whipping cream

Dissolve bullion. Add potatoes, celery & carrots. Boil in water until tender (20-30 min.)

Then:
¾ c. margarine, melt
¾ c. flour

Mix together & add to soup. Add cheese & milk and heat through.

Carolyn Lee