(adapted from Mormon Cooking)
3 cups water
5-6 cups potatoes, chopped small
2-3 cups chopped carrots
1/4 - 1/2 cup chopped onion
3 teaspoons chicken bouillon granules, or cubes
¼ cup butter
¼ cup flour
1 pint (2 cups) light cream (half and half), or heavy cream or whipping cream, whatever cream you have on hand
1/8 teaspoon freshly ground black pepper
1 cup swiss cheese, shredded
1 cup sharp or extra sharp cheddar cheese, shredded
Salt
Cook potatoes, carrots, and onion in water and bouillon until tender (water does not need to cover vegetables completely). Turn heat to warm and let sit. Melt butter in separate pan over medium-low heat, add flour. Add half and half. Stir constantly over medium-high heat until thickened. Remove from heat and stir in cheese until melted. Add to cooked vegetables. Do not boil. Serve hot for 6-8 servings, salt to taste.
