4 small potatoes peeled and chopped (small pieces)
4 small carrots peeled and chopped (small pieces)
Simmer in salted water until tender (approx 15 min), drain and reserve 1 cup of the water; set potatoes and carrots aside
1 small onion chopped
1 small red bell pepper chopper (small)
3 small stalks celery chopped (small)
In a large pot Sauté in olive oil and margarine until onions are clear and celery is soft
Add 2 tablespoons margarine to the pot and allow it to melt
Stir in 1/4 cup flour
Add a 12oz can evaporated milk
1 1/2 cups milk
1/4 cup cream
1 cup of reserved water
Stirring constantly bring to a boil
Lower heat to low and Stir in:
1/4 grated romano cheese
1 chicken bullion packet
8 slices American cheese
Stir until cheese is melted
Stir in potatoes and carrots
If desired top with shredded cheddar and bacon bits when serving
