1 lg. onion, finely chopped
1 c. peeled and thinly sliced carrots
1 c. broccoli flowerets
1 c. peeled and finely diced potatoes
1/2 c. finely diced celery
2 c. chicken stock or broth
1/4 c. (1/2 stick) butter
4 tbsp. all-purpose flour
1 (13 oz.) can evaporated milk
2 c. milk
1 c. grated Cheddar cheese
Croutons, optional

Place onion, carrots, broccoli, potatoes, celery and chicken broth in a large kettle or Dutch oven. Simmer for 10 to 15 minutes or until vegetables are tender. Melt butter in small saucepan over low heat.

Stir in flour and cook, constantly, until thick and smooth. Add to vegetable mixture. Simmer over low heat until thickened. Add cheese; stir until melted. Serve garnished with croutons. For a thicker soup, add 1 cup mashed potatoes. One cup cooked, chopped chicken also may be added. Serves 6.