Vegetable ‘n Cheese Soup

Ingredients:

3 tbsp margarine or butter

1 cup chopped celery

1 cup shredded carrot

½ cup chopped onion

3 cups water

2 chicken-flavor bouillon cubes

6 drops hot pepper sauce

1 cup mashed potato flakes

2 cups milk

12 oz shredded American or Cheddar cheese

Procedure:

In large saucepan, melt margarine; stir in celery, carrot, and onion. Cook over medium heat for 5 minutes, stirring occasionally. Do not brown. Add water, bouillon cubes, and hot pepper sauce, stirring until bouillon cubes are dissolved. Bring to a boil; cover and simmer 10 minutes or until vegetables are tender. Stir in mashed potato flakes. Add milk and cheese, stirring constantly until cheese is melted. Do not boil.