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Cheese Vegetable Soup
2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. diced celery
1/4 c. diced onion
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. boiling water
Place in large covered casserole and microwave on high (15-25 minutes) until vegetables are tender. Do not drain. Make Sauce: In a glass bowl mix 1/4 cup margarine, softened, 1/4 cup flour and 2 cups milk. Microwave until thickened, stirring occasionally. While sauce is cooking slice 1 (10 ounce) loaf extra sharp cracker barrel cheese. When sauce thickens add cheese and stir until cheese is melted. Add cheese sauce and 2 cans creamed corn to vegetables. Microwave to warm. Do not boil. Serves 8.
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