8 potatoes, grated (unpeeled)
4 cups grated carrots
6 cups chicken broth
½ cup diced green pepper
1 (13 oz.) can evaporated milk
2 cups shredded Cheddar cheese
¼ cup margarine
1/3 cup water
2/3 cup flour
Simmer the potatoes, carrots, and green pepper in the broth until tender. Drain broth for use in sauce. Make a white sauce in the blender with water and flour. Add to the broth and cook until thick. Add the Cheddar cheese and margarine. Add vegetables and heat. Serves 8.
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