Southwest Cheddar Cheese Soup

Time: 30 minutes, start to finish :)
Yield: 6 servings
Recipe from my fabulous Mother In Law

4 medium-sized russet potatoes
3 C water
3 chicken bullion cubes (or 3 t bullion granules)
1 onion, chopped
1 C carrots, chopped
1 C green pepper, chopped
1/3 C butter
1/3 C flour
4 C velveeta cheese, cubed
2 T salsa

1. Chop up the potatoes, onion, carrots and green pepper. Toss them into a big soup pot and pour 3 cups of water over the top. The water should cover the veggies up with about half an inch of water remaining on top.

2. Add 3 chicken bullion cubes or 3 teaspoons of bullion granules to the pot. Give it a nice stir to incorporate. Turn the heat to medium high and let the veggies cook until they are fork tender.

3. While your veggies cook, find yourself some velveeta cheese. You will need just a little bit more than half of a 2 pound block. Or in other words, 4 cups of velveeta cheese cubed up nicely. Open up that package and cut up the cheese with a sharp knife.

4. In a skillet (or medium-sized sauce pan) melt 1/3 cup of butter over medium high heat.

5. Add 1/3 cup flour and immediately whisk it around to form a thick paste.

6. Pour in 3 1/2 cups of milk and whisk it around to combine. Keep stirring it and watch for it to get nice and bubbly and thick. Should take just a few minutes.

7. When your veggies are cooked through, add the thickened butter and milk mixture to the soup pot. (Don't drain any of the liquid the veggies were cooking in). Give it all a nice stir.

8. Add your velveeta cheese and 2 tablespoons of salsa. (Feel free to add a little bit more, if you enjoy that kind of thing). Stir it well to combine. The cheese will melt quite quickly. When it has been incorporated into the soup remove the pot from the heat, serve and enjoy.