SAY CHEESE

Today, in honor of the impending Iron Chef challenge, I offer one of my favorite cheesy comfort foods--I hope you all enjoy it. A big thank you to Rachel for organizing another evening of culinary delight!Cheesy Vegetable Soup

1 can chicken broth 1 ¾ cup milk

¼ cup shredded/chopped carrot ½ cup flour

¼ cup celery dash of pepper

Onion 2 cups shredded cheese

Potatoes

Boil broth and vegetables 6-8 minutes or until tender. Mix milk, flour and a dash of pepper. Add to broth mixture. Stir until thick and bubbly. Stir in 2 cups American cheese. This is wonderful in a bread bowl.