Cheese and Vegetable Soup
1 cup chicken broth
1/2 cup peeled and chopped potato
1/4 cup chopped celery
1/4 cup chopped carrot
1/4 cup chopped green or red pepper
2 cup milk
4 TB all-purpose flour
1-2 cup American cheese, grated
dash ground nutmeg
1. In saucepan, combine chicken broth and vegetables. Bring to a boil and reduce heat and simmer 10-12 minutes.
2. In a small bowl, stir milk and flour together and then stir into saucepan.
3. Cook and stir until thickened and bubbly. Cook and stir one minute more.
4. Stir in cheese until melted, add nutmeg.