Soups at Tiffany Robb's house

Garden Cheese Soup

1 c. sliced celery
1 c. chopped onion
2 T. margarine
⅔ c. flour
4 c. water
2 T. chicken bullion or 6 bullion cubes
¼ tsp. pepper
6 c. broccoli, cauliflower and carrot combination
1 c. frozen hash brown potatoes
3 c. milk or half and half
2 1/2 c. (10 oz.) shredded cheddar cheese

In large kettle or Dutch oven, cook celery and onion in margarine until tender. Stir in flour until smooth. Gradually add water then bullion, pepper and vegetables. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Add milk and cheese. Cook and stir until cheese melts and soup is hot. Do not boil. Garnish as desired. Refrigerate leftovers.

- Melissa Jangula