Annie Benson Peevler

• 3/4 C. chopped onion
• 3 T. butter
• 4 to 6 C. diced potatoes
• 1/4 C. flour
• 8 oz. Velveeta cheese
• 1 can Campbell’s Pepper Jack Cheese
• 3/4 C. shredded carrots
• 1 t. basil
• 2 cans or 3 C. chicken broth
• 1 1/2 C. milk
• salt and pepper to taste

In pot sautee onion, carrots and basil in 1 T. butter until tender, add potatoes and chicken broth and boil until potatoes are tender (10 to 12 min.)

In a small pan or skillet melt remaining butter, stir in four, add this to soup and stir for a few minutes.

Add Velveeta cheese, can of pepper jack soup, milk, salt and pepper. Cook and stir until cheese melts.