Ingredients

• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/4 cup butter
• 1 cup each diced potato, celery, cauliflower, carrot and broccoli, button mushrooms (optional)
• 3 cups water
• 3 chicken bouillon cubes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1 tablespoon minced fresh parsley
• 3 cups shredded cheddar cheese (optional)

Directions

1. In a lidded pot or Dutch oven, sauté green pepper and onion in butter until tender. Add the diced vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
2. In a separate bowl, combine flour and milk until smooth; then stir into pot. Bring to a boil; cook and stir for 2 minutes.  Add parsley.  Just before serving, stir in cheese until melted.
3. Note: this recipe doubles easily!