Cheddar Potato Chowder

3 Tbsp. butter or margarine
2 c. water
2 medium-size carrots, peeled and diced
2 medium-size ribs celery, thinly sliced
1 small onion, chopped
3 Tbsp. all-purpose flour
1/4 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. ground pepper
2 c. milk
4 medium-size white potatoes, peeled, 1/2” cubes
2 chicken-flavor bouillon cubes
1 1/2 c. shredded Cheddar cheese
Chopped chives (opt)
4 slices bacon, cooked, crumbled (opt)

In three-quart saucepan over medium heat, melt butter. Add carrots, celery and onion; cook until tender, about 10 minutes, stirring occasionally. Stir in flour, dry mustard, paprika and pepper; cook one minute. Gradually add milk, water, potatoes and bouillon. Bring to boil over high heat; reduce heat to low. Cover and simmer 10 minutes or until potatoes are tender. Remove saucepan from heat; add cheese and stir just until melted. Top each serving with crumbled bacon and chopped chives if desired. Makes four servings.