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Cheesy Potato Soup

2-3 potatoes, cubed
2 c. water
1/2 c. butter
1/2 c. margarine
1/2 c. chopped celery
1/4 c. chopped onion
1 c. flour
4 chicken bouillon cubes, crushed
6 c. cold milk
1/2 lb. shredded Cheddar cheese
1 c. cubed ham


Cook potatoes in water until tender. Do not discard potato water. Saute onions and celery in melted butter and margarine. Add flour and bouillon, stir to blend. Add milk, stir until thickened and smooth. Add potatoes and liquid. Stir in Cheddar cheese until melted and add ham.


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