Veggie Cheese Soup

We made this for dinner last night and it was to die for! I thought I would have leftovers, but the pot was licked clean. I found the original recipe in the Nelson family cookbook (I am trying a lot of recipes out of that book this week) and adapted it to our family's taste buds. I can't wait to make some more. The best part is it tastes like a rich, creamy soup but it was made with skim milk.

3 cups potatoes, diced

1 cup onions, diced

1 cup carrots, diced

1/4 cup butter

2 (16-oz) cans chicken broth

2 teaspoons chicken bouillion

2 cups skim milk

1/2 cup flour

3 cups grated cheddar cheese

1 teaspoon dry mustard seed

1/2 teaspoon black pepper

• Combine potatoes, onions, carrots, butter, broth and bouillion in large saucepan. Cook 30 minutes or until vegetables are tender. I had the veggies boiling most of the time.
• In another bowl mix flour and water until smooth. After veggies are tender, turn down heat and gradually add flour mixture; stirring constantly.
• Add cheese, mustard and pepper. Simmer and stir until cheese is melted.
• Serve with nice hot rolls.