Ingredients

• 1 ½ c. carrots – finely diced
• 1 ½ c. celery – finely diced
• ½ c. onion – minced
• ¾ c. butter
• 9 T. flour
• 6 c. milk
• 4 ½ c. chicken broth
• 1 ½ lb. American Cheese – shredded
• Salt and Pepper to taste

Method

Cook carrots and celery in broth until tender; set aside.  In soup pot, sauté onions in butter until tender but not brown.  Blend in flour until no lumps remain.  Add the carrot/celery mixture and the milk.  Hat slowly, stirring constantly until the mixture simmers and thickens.  Add the cheese and stir until melted. Enjoy!