Potato & Cheddar Soup

In a large skillet boil the diced potatoes, carrots and celery in the 4 cups of water for 20 minutes.

Pour off the liquid and set aside. Place the vegetables in a bowl and set aside also.

In the same skillet add butter and onions, fry until translucent.

In a medium bowl add the milk, flour, salt and pepper. Whisk untill smooth.

Add milk mixture to the skillet constantly whisk until boils. Thin with vegetable water if needed to desired constancy. Add cheese and constantly whisk until melted.

Return potatoes, carrots and celery to skillet mix well. Cook on medium 2 or 3 minutes.

Top with cheese. Enjoy!