1/4 c. chopped green pepper
1/4 c. minced onion
1/2 c. finely chopped celery
1/2 c. finely chopped carrots
1 c. canned chicken broth or bouillon
1/4 c. butter
3 tbsp. flour
1/2 tsp. salt
2 1/2 c. milk
1 c. (2 jars) Old English sharp cheese spread

Simmer vegetables in broth until tender. Melt butter in saucepan. Blend in flour, salt and cheese. Heat milk and add to cheese mixture. Stir vegetables and broth into cheese mixture. Simmer (do not boil) until cheese melts and soup thickens. Serves 4 to 6.