Ingredients

• 2 cups peeled and diced potatoes
• 0.5 cups diced carrots
• 0.5 cups diced celery
• 0.25 cups chopped onion
• 1 teaspoon salt
• 4 cups water , or as needed to cover
• 2 cups milk
• 0.25 cups butter
• 0.25 cups all-purpose flour
• 2 , 15 ounce
• 2.5 cups shredded Cheddar cheese

Instructions

1. 1 Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes; do not drain.
2. 2 When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
3. 3 Pour hot milk mixture into cooked vegetables. Add corn and Cheddar; cook and stir until Cheddar melts, about 3 minutes.

Nutrition per serving