Cheddar Chowder

You will needed 2 sauce pans: 1 medium and 1 large.

In the large pan, over medium heat, combine potatoes, celery, onion, carrots, salt, pepper, water and chicken stock. Bring to a low boil and continue to boil for 12 minutes.

While the veggies are cooking, in the medium pant over medium heat, melt the butter, stiring in the flour. Cook 3-5 minutes until the flour is dark blonde, slowly whisk in milk. Keep whisking until warm and bubbly. Stir in cheese and keep stiring until melted completely. Remove from heat.

When the veggies are done cooking, DO NOT drain. Stir in the cheese sauce. Taste and adjust salt and pepper to your liking.

Notes:
If you do not have chicken stock, use 1 cups water and 1 bouillon cube to replace the 1 cup of stock.
If you wan to make a fuller meal, add 2 cups diced cooked ham or smoked sausage.