Potato Cheese Soup

Mom created this recipe patterned after the potato cheese soup at Marie Callendars! It is nice to make on a cold day!

8 oz. container of Velveeta Cheese
1 lb. Monterey Jack and Cheddar cheese (grated)
2 quarts Milk
1/2 c. butter
1 onion chopped finely
2 cloves of garlic (pressed or grated)
6-8 potatoes, cubed
1 bunch celery, chopped
1/4 c.Red or Green pepper grated for added flavor
3-4Tbs. Chicken bouillon
1/2 c. baby carrots
3/4-1 c. flour

In large stockpot place carrots, grated pepper and celery with enough water to cover them, bring to a boil and simmer until tender. Add potatoes (diced and peeled) and bouillon along with enough water to cover them and bring to a boil again simmering until just barely tender. While the veggies are cooking, in another pan, saute onions, and garlic in melted butter until tender and golden. Add flour to butter mixture stirring rapidly with wire whisk (it will not lump and will be a very thick paste). Next gradually add milk while stirring with whisk and add cheese. Stir until hot, thick and bubbly, then add to stock pot with potatoes and veggies in it. Cook all ingredients together for blended flavor on very low heat, stirring bottom of pan occasionally for about 10-15 mins. Serve with real bacon bits on top. Use salt and pepper to taste, add some Lowry’s Season salt if desired.