Ingredients
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 or margarine
1/3 cup all-purpose flour
2 cups milk
2 cups (about 8 ounces) shredded cheddar cheese
2 cups diced cooked chicken

Directions
In a 4-quart 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. 


Source:  www.tasteofhome.com