Ingredients:
- 3 c. water
- 3 chicken bouillon cubes
- 4 potatoes, diced
- 1 onion, diced
- 1 c. chopped carrots
- 1/2 c. diced green pepper
- 1/3 c. butter/margarine
- 1/3 c. flour
- 3 1/2 c. milk
- 4 c. or 1 lb. grated Colby cheese
- 1/4 tsp. Tabasco sauce
- Salt and pepper
Instructions:
Dissolve bouillon in water. Bring to a boil. Add and cook potatoes, onions, carrots and green pepper. Add butter
and flour. Gradually add milk and cook until thickened. Add cheese and stir until melted. Add Tabasco sauce. Do not
boil. Serves 8. Margie Johnson
