Vegetable Cheese Soup

This is comfort food from my husband's childhood.  I adjust the vegetables enough to feed my crew, but leave the cheese sauce the same.  Seems to work just fine. My mother-in-law says this comes from the Betty Crocker cookbook.

Vegetable Cheese Soup

2 c. cubed potatoes

2/3 c. onion, chopped
1/2 c. diced celery
1/2 c. carrots, sliced
2 1/2 c. boiling water
2 1/2 tsp. salt

Mix all in a soup pot, cover and simmer 20 min.  Add cheese sauce:

4 Tbsp. butter or margarine
4 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1/2 tsp. dry mustard
1 c. medium cheddar cheese, grated

Heat through.  Serves 6-8
Notes:  Sometimes I use Velveeta for the cheese.
Jenny