Potato Vegetable Chowder

Ingredients and Instructions

5 to 6 medium sized potatoes, peeled and cubed

1/4 head of cabbage, chopped

2 carrots, peeled and grated

2 stalks of celery, chopped

1 small onion, chopped

1/2 cup of grated cheddar cheese

White pepper to taste

Black pepper to taste

Salt to taste

Tabasco sauce to taste

1/2 to 1 cup of skim milk

Place the cubed potatoes in a 2 quart saucepan, cover with water

and bing to a boil. Add the cabbage, carrots, onion, and the

celery. Cook until the potatoes are soft enough to mash. Add

the salt, black and white pepper, and the tabasco sauce, stirring

well. Add the cheese and enough milk to make soupy. Cook for

another 5 to 7 minutes and serve.