| | Directions | | 1. In a large pot over medium heat, combine water, bouillon, potatoes, and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes. 2. Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to forma a roux and let cook 10 second. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through. |
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| Ingredients | | - |  | 7 cups water |
| - | | 9 cubes chicken bouillon, crumbled |
| - | | 6 potatoes, cubed |
| - | | 2 cloves garlic, minced |
| - | | 1 white onion, (large) |
| - | | 1 bunch celery, chopped |
| - | | 3 cups chopped carrots |
| - | | 2 cans whole kernel corn (15 ounce cans) |
| - | | 1/2 cup butter |
| - | | 1/2 cup all-purpose flour |
| - | | 3 cups milk |
| - | | 1 pound processed cheese, cubes |
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