4 large potatoes
2 carrots
1 small onion - diced
4 chicken bouillon cubes - or granules
1 stick oleo
4 level tbsp all purpose flour
1 pint Half & Half
Milk
6 slices American cheese (or less)
Dash of garlic salt
A few dashes of dried parsley
Salt and pepper to taste
Chop potatoes and carrots. Cover potatoes, carrots and onion with water (3-4" above vegetables). Season with salt and pepper to taste and add chicken bouillon (cubes already dissolved in water). While this is cooking, make a rue: 1 stick melted oleo and add flour. After vegetables are tender, add the rue to thicken. Add half & half, plus enough regular milk to thin the soup to desired consistency. Add cheese, garlic salt, parsley. When all ingredients have blended, taste to see if it needs more salt or pepper. Soup may thicken too much, just add more milk or water to thin.
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