Potato And Cheese Soup

• 4 cups:potatoes, cubed (about 2 lbs.)
• 2 cups:onions, chopped
• 1 cup:carrots, thinly sliced
• 1 cup:celery, thinly sliced
• 6 to 7 cups:vegetable broth
• 3/4 teaspoon:white pepper
• 1/2 cup:flour
• 1/2 cup:butter, melted
• 1 cup:whipping cream
• 1/2 cup:shredded processed cheese (any process cheese product)
• thinly sliced:green onion

Preparation

1. In a 4-qt. large, heavy sauce pot combine the potatoes, onion, carrots, celery, broth and pepper. Bring the mixture to a boiling; reduce heat.
2. Cover and simmer 20 minutes or until vegetables are tender. Stir together flour and melted butter; stir into soup mixture.
3. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in whipping cream; heat through. Ladle into bowls.
4. Sprinkle with cheese and green onions. Serves 8.

This soup is not for the faint (or unhealthy) of heart. It's loaded with all kinds of goodies AND tons of cholesterol. Delicious but don't over indulge.