From the Kitchen of:  Bonnie
Source:  Company's Coming

 

3	cups	Diced potato
1	cup	Diced onion
1 1/2	cups	Diced carrot
3/4	cup	Diced celery
2	cups	Chicken stock
1/2	tsp.	Salt
1/4	tsp.	Pepper (white is best)
2	cups	Grated Cheddar cheese, old or medium

Stir in cheese until melted.

Makes about 5 cups.

Cheese Soup:  Run tender vegetables and stock through blender.  Return to saucepan.  Add cheese and melt.

Beer Soup:  Add 1/2 cup beer, 2 tbsp. Parmesan cheese and 1/2 tsp. dry mustard to Cheese Soup.