Carrots, washed, cut into pieces
2 celery stalks, cut into pieces
Sm. onion, peeled, quartered
2 c. water
Chicken bouillon cubes or 2 tsp. chicken-seasoned stock base
2 c. milk
2 c. cheddar cheese, cubed
1/4 c. all-purpose flour
1/2 tsp. salt
2 tsp. Worcestershire sauce
1/8 tsp. freshly ground black pepper
Paprika
2 strips bacon, cooked crisp, crumbled

Place carrots, celery, onion, water and bouillon cubes into blender container. Process until finely chopped. pour into saucepan. Cook over medium-high heat about 15 minutes or until tender.

Put milk, cheese and flour into blender container. Process until mixture is smooth. Stir into hot vegetable mixture. Add salt, Worcestershire sauce and black pepper. Cook over medium heat 10-15 minutes or until thickened, stirring often. Serve in heated bowls. Sprinkle with paprika and crumbled bacon. Good served with a fresh spinach salad and hot French bread. Serves 4.