In a medium size saucepan, combine potatoes and 1 1/2 quarts of water. Bring to a boil. Cook until tender. Drain potatoes, reserving 1 1/2 cups of the liquid. Add the bouillon to liquid and stir to dissolve. Cook carrots in a separate pan and drain. Melt butter in the saucepan. Stir in flour, gradually stir in potato liquid. Add the milk, bring mixture to boiling, reduce heat and simmer 2 minutes. Remove from heat. Add the cooked potatoes, carrots and cheese, stirring until all the cheese is melted.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 176 (60%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 56mg||17 %|
|Sodium 349.7mg||12 %|
|Potassium 382.4mg||10 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 16.8g|
|Protein 11.3g||16 %|
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Calories per serving: 291
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