Creamy Vegetable Soup

barefeetinthekitchen.com

Linda

2 tablespoons butter

1 small yellow onion chopped into ¼ inch pieces, about 1 cup

4 celery ribs sliced thin, about 1 cup

2 large Yukon golden potatoes chopped into ½ inch pieces, about 2 cups

4 teaspoons chicken bouillon (I use Better than Bouillon chicken base.)

4 cups water

⅓ cup all purpose flour

4 cups milk divided

15 ounces canned cream-style corn

15 ounces canned corn drained

1 medium green bell pepper chopped into ½ inch pieces, about 1 cup

1 medium red bell pepper chopped into ½ inch pieces, about 1 cup

2 teaspoons dried parsley

1 teaspoon freshly ground black pepper adjust to taste

kosher salt ONLY if needed, adjust to taste

2 cups freshly shredded cheddar cheese

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