4 tbsp. butter
1/2 c. chopped onion
1 c. chopped green pepper
1 c. sliced carrots
1 c. pared, diced potato
1 pkg. (10 oz.) frozen peas
5 tbsp. flour
2 cans (10 3/4 oz.) condensed chicken broth, undiluted
3 c. sharp Cheddar, grated (3/4 lb.)
2 c. milk
1/4 tsp. salt
Dash pepper
Chopped parsley
Croutons (optional)

1. Melt butter in 3 quart saucepan, cook vegetables, covered and stirring occasionally, 20 minutes or until tender.

2. Remove from heat. Stir in flour; mix well.

3. Add chicken broth to vegetable mixture. Bring to boiling, stirring.

4. Gradually stir in cheese. Cook over medium heat, stirring, until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to boiling, but do not boil.

5. Sprinkle with parsley; serve with croutons. Makes 6-8 servings.