• 4 lbs or 10 small russet potatoes
• 1/2 lb carrots
• 1/2 cup sliced mushrooms

Boil in water till vegetables are tender, about 10 minutes. Take 2 cups of the potato water and 2-3 cups of potatoes, carrots, and mushrooms and place in blender till smooth.

In large sauce pan:

• 4 TBLS butter
• 1 bunch green onions
• Pressed or chopped garlic
• 1 TBL Better than Bullion paste
• salt and pepper

Combine in sauce pan to cook onions and garlic, then add

• 4 TBLS flour and stir continuously until thick and bubbly. Then add:
• 2 Cups low fat milk, SLOWLY until a thick white sauce.

Pour pureed vegetables into white sauce, then add cooked cubes of potatoes, drained.

Top with cheese and a little more salt.