1 c. shredded carrots
1 c. thinly sliced celery
2/3 c. thinly sliced onion
2 1/2 tbsp. chicken soup base
2 1/2 c. water
1/3 c. flour
3 c. milk
1 lb. sharp natural Cheddar cheese, shredded
Salt
Pepper

Add carrots, celery and onions to chicken soup base with water. Cover and simmer 10-12 minutes or until vegetables are tender. Blend flour and half of milk and add to vegetable mixture, stirring well. Add remaining milk and cook until thickened, about 15 minutes. Add cheese and stir until just melted. Season to taste with salt and pepper. Makes 4 to 6 servings.