2 Cups of water or chicken broth
2 Cups diced un-peeled potatoes
1 Cup carrots diced
1 Cup broccoli/cauliflower or celery
1/4 Cup onion
1 tsp. salt
1/4 tsp pepper
1/4 Cup flour
2 Cups milk
2 Cups shredded cheddar cheese
In a dutch oven combine the first seven ingredients. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until tender.
Meanwhile, place flour in a saucepan. Gradually whisk in milk. Bring to boil over medium heat. Cook and stir 2 minutes or until thickened. Remove from the heat. Add cheese. Stir until melted. Stir cheese sauce into undrained vegetables. Stir until combined.
What I did: about 4lbs of potatoes and carrots left over from Sunday dinner.... put them in a big pot. Add at least 4-6 cups of chicken stock and/or water (I could have easily added much more but didn't have room in my pot). Boil until tender (I boiled these for 10 minutes but they were already pre-cooked). While the potatoes and carrots are boiling. Make the rue in a sauce pan (I doubled this recipe). Add to the potatoes and carrots. Voila! It was so good....
