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Potato Cheese Soup

2 c. diced, peeled potatoes
1 c. chopped onions
1/2 c. diced celery
2 1/2 c. boiling water
2 1/2 tsp. salt
1/4 c. flour
1/4 tsp. pepper
1/2 tsp. powdered mustard
1 1/2 tsp. steak sauce
2 c. milk
8 oz. sharp cheddar cheese, grated
1 c. canned stewed tomatoes

Put first four ingredients and 1 teaspoon salt in Dutch oven or heavy kettle. Bring to a boil, cover and simmer for 15 minutes. In a saucepan melt butter and blend in flour. Add remaining salt, pepper, mustard, steak sauce and milk. Cook, stirring constantly until smooth and thickened. Add remaining ingredients, potato mixture. Simmer a few minutes.
Makes about 1 1/2 quarts.


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