Directions

Cook potatoes, celery and onions until tender in 2 cups of water. Do NOT drain. Make a medium white sauce by melting the butter, stirring in the flour, and adding the milk. Cook until thick, stirring constantly. Add the cheese to the sauce, and stir until cheese is melted. Add the cheese sauce to the vegetables. Add the tomatoes, and stir lightly to break up the tomatoes just a little. Heat and enjoy!

Cook's Notes

This is a recipe from World War II given to me by a friend. It was popular because it was meatless, and meat was rationed at the time. “Meatless Tuesdays” were observed widely, including at Purdue University’s residence halls. We who lived on the farm usually had our own meat, so it wasn’t much of a problem for us. But this soup is still a warm, filling supper dish on a cold, winter evening.

By Jeanne Akers, Pine Village