Cheesy Potato and Vegetable Soup

In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes or until tender.

In a separate large frying pan over medium heat, saute the celery and onion in the margarine for about 10 minutes.

Drain all but about 500ml of the water from the potatoes and carrots and replace with milk. Reduce heat to low and season with salt and pepper to taste.

Transfer the onion and celery mixture to the pot and stir in the chicken soup granules. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.

In a small bowl, dissolve the cornflour in the 120ml milk and pour into the soup. Mix well until thickened.