1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. butter
3 c. chicken broth
1 med. potato, cubed
1/2 c. chopped carrot
1/2 c. flour
2 c. milk
12 oz. American cheese, cubed
1 tbsp. chopped parsley

Saute celery, onion and green pepper in butter. Add broth, potato and carrot. Bring to a boil. Cover and reduce heat and simmer 20 minutes or until vegetables are tender.

Combine flour and 3/4 cup milk, stirring until flour is dissolved. Stir flour mixture, remaining milk, cheese and parsley into vegetable mixture. Cook over low heat, stirring constantly until thick and bubbly. Makes about 2 quarts.