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  • 3 tablespoons butter
  • 1/2 onion, chopped
  • 3 tablespoons flour
  • 10 baby carrots, chopped
  • 6 to 8 medium russet potatoes, peeled and chopped
  • 5 cups water
  • 2 bouillon cubes
  • 2 ounces shredded Swiss cheese
  • 2 ounces shredded Cheddar cheese
  • 3 American cheese slices
  • 3 to 4 cups 2% low-fat milk


  1. Melt butter in Dutch oven or large saucepan. Add onion, saute 10 minutes. Add flour, whisk and cook 5 minutes. Add carrots, potatoes, water and bouillon cubes. Stir well. Bring to a boil, reduce heat and simmer 15 minutes or until thick and potatoes are tender. Add cheese and milk until desired consistency.
Recipe by Jill Melton, Editor

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The recipe was originally published as Potato Cheese Soup on

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