Instructions: Simmer carrots and celery in water until tender. Saute onions in butter until translucent. Add flour to form a roux - cook 5 minutes, stirring constantly.

At the same time, heat milk, water and chicken bouillon until near boil; whip in roux until thick. Add cheese and potatoes. Adjust for thickness.

This recipe yields 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.