3 Cups chicken broth
2 Cups diced peeled potatoes
1 Cup diced carrots
1 Cup diced celery
1/2 Cup diced onion
1 1/2 Teaspoons salt
1/4 Teaspoon pepper
1/4 Cup butter`
1/3 cup all-purpose flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
2 cups diced cooked chicken
In a 4-qt saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through.
YIELD: 6-8 servings