2 medium potatoes, peeled and cubed, about 2 cups ½ cup chopped celery
¼ cup chopped onion
2 tablespoons chopped green pepper
1 tablespoon beef bouillon granules or beef base ½ teaspoon salt
1 ½ cups water
2 ½ cups milk
3 tablespoons flour
1 cup shredded sharp Cheddar cheese (I've also used Velveeta and mild
In a 3 to 4-quart saucepan, brown beef. Drain off excess fat. Stir in
Cubed potatoes, chopped celery, chopped onion, chopped green pepper,
Beef boullion or base, salt and 1 ½ cups water. Cover and bring to a
Boil; reduce heat and simmer until vegetables are tender, about 15 to 20
Blend flour with ½ cup of milk. Add to saucepan along with the
Remaining 2 cups of milk. Cook and stir until thick and bubbly. Add
Cheese; heat and stir until cheese is melted. Serves 6 to 8.
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