1/4 c chopped onion
3 T butter
1/4 c flour
1/4 t salt
1/8 t pepper
1/8 t garlic powder
2 c milk
1-14 1/2 oz can chicken broth
1/2 c shredded carrots
1/2 c finely chopped celery
1 1/2 c shredded cheddar cheese (6 oz)
3/4 c shredded mozzarella cheese
fresh or dried chives (optional)

In a large saucepan, sauté onion in butter until tender. Add flour, salt, pepper and garlic powder; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. Meanwhile bring chicken broth to a boil in a small saucepan. Add carrots and celery to broth and simmer for 5 minutes until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until cheeses are melted but do not boil. Garnish with chives.

Serves 4.