Saute celery and onions in margarine in a large pot until tender, but not brown. Add potatoes, carrots, water, bouillon or granules, salt, thyme, rosemary, garlic powder and pepper; cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables. Add milk and cheese; return to heat, stirring constantly until cheese is melted. Serve hot and freeze remainder.
By Robin from Washington, IA
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