Cheesy Potato Soup

This is late and I'm counting it for Christmas and the Potato themes! I got this recipe from the enrichment when Heather Porter did the compiled recipe books in Moscow, but I changed it a little. We love it. I made it when my family was here for Christmas. It's pretty easy and fast and most of the time I have the ingredients. Feel free to change it to your taste!

Add to soup pot and boil:
-3 cups of water
-3 tsp. “Better than Bullion” OR (just use 3 cups of chicken stock instead)
-5 cups potatoes (I like to use red potatoes because you just wash them, cut them in small chunks and stick them in the pot. You can use whatever potato you want, and peel them if you want to as well, but be warned, if you peel them and cook it too long it turns into mashed potato soup. =))
-1 cup celery, diced
-1 cup carrots julienned, (In the produce aisle you can get a bag of them) or just chop or dice them
-1 cup onions, chopped

Boil until veggies are tender

While veggies are cooking:
Microwave 5 minutes in 2 quart glass bowl:
-3 cups milk
-½ cup butter or margarine
Stir, then add to pot

In a small Tupperware container that seals well, put in:
-1 cup milk
-1/4 -1/3 cup of flour
Seal container and hold tight to edges while you vigorously shake it until there are no lumps of flour.
While soup is boiling, slowly pour in flour mixture and stir.

To Finish:
-Add 2 tsp. (or to taste) Johnny’s Seasoning Salt, or other seasoning salt.
Boil and stir soup a few minutes.
-Then add 1 cup of cheese, or more if you like, and stir until blended. Sprinkle a little cheese on top of dished up soup. Voila! Makes 6 bowls. (But if you have 6 people over, you might want to double it, because they might want seconds...)