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Friday, August 6, 2010

Wisconsin Cheese Soup

2 or 3 diced carrots
1 cup chopped celery
3 1/2 cups cubed potatoes
3/4 cup flour
8 ounces cheese whiz
pepper to taste
1 cup chopped onion
1/2 pound bacon
3/4 cup margarine
4 cups 2 milk
1 1/2 teaspoons salt

Cook bacon until crisp, crumble when cool. Cover vegetables with water, cook until tender. Melt margarine and add flour, mix. Add milk and cheese whiz. Cook and stir until smooth and thick. Add crumbled bacon, cooked vegetables with with water. Salt and pepper to taste.

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