INGREDIENTS
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3 cups chicken stock
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4 cups peeled, diced potatoes
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1-1/2 cups thinly sliced carrots
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1 cup chopped onion
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2/3 cup diced green bell pepper
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1/3 cup butter
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1/3 cup all-purpose flour
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1-1/2 teaspoons salt, or to taste
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1/4 teaspoon white pepper
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3-1/2 cups milk
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4 cups shredded cheddar cheese
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2 Tablespoons chopped pimiento
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1/8 teaspoon hot pepper sauce