Recipe: Potato Cheese Soup

Recipes using McCormick Chicken Bouillon Cubes

• 3 cups sliced onions
• 2 stalks celery, coarsely chopped
• 4 chicken bouillon cubes
• 1 stick butter
• 6 or more slices American cheese
• White pepper
• 4 cups cubed potatoes
• 2 tsp sea salt
• 2 quarts. water
• 3/4 cup flour
• 1 cup whole milk

1. Put onions, potatoes, celery, salt, bouillon cubes, and water into large pot and boil for about 45 minutes or until vegetables are tender.
2. In a large saucepan melt the butter; add the flour to make a roux and cook for several minutes.
3. Stir in some of the hot soup; then mix all together.
4. Add cheese and stir until melted.
5. Add milk to serving consistency and white pepper to tasting consistency.
6. Heat through and serve.