I didn't take a picture because we ate every last drop. All of my family loves this soup and since it is Fall at my house, soup season is on. Hope you enjoy this as much as we do. By the way, this is really easy to make a really big batch or as small as you want.
4 medium size potatoes, peeled and chopped in bite size pieces
2 c. frozen corn
1 large carrot, peeled and grated
1 T. salt
1/2 c. butter
1/2 c. flour
2-3 c. milk
2 c. sharp cheddar cheese
salt/pepper to taste
* In medium stockpot, put potatoes, corn, carrots and salt. Add enough water to barely cover mixture. Bring to boil and boil until potatoes are soft.
* Meanwhile, in small saucepan melt butter over medium heat. Add flour and mix. Add milk, whisk until smooth. The amount of milk depends on how much soup you want to make. Keep stirring every minute and do not let it burn. When mixture starts to thicken, add cheese and whisk until cheese melts. Keep over heat until it reaches a thick, pudding like consistency. Remove from heat.
* When potatoes are done, pour into large bowl (do not dump off the water). Add cheese mixture and stir together. Add salt and pepper to taste and serve. Goes great with cornbread.