2 1/2 qts. chicken broth
1 1/2 c. chopped onion
1 1/2 c. chopped celery
1 1/2 c. chopped carrots
1 1/2 c. diced potatoes
1/2 lb. butter
1 c. flour
1 c. chopped green onion
1 1/2 tsp. salt
1 tsp. pepper
1/4 tsp. garlic powder
1 tbsp. Worcestershire sauce
1/2 gal. milk, warmed
5/8 lb. shredded Cheddar cheese

1. Bring chicken broth to a boil and add all vegetables except green onions. Simmer 20 minutes or until vegetables are cooked to taste. Drain, reserving chicken broth in a pan over low heat.

2. Melt butter in a soup pot. Add green onions and cook at medium high heat for 5 minutes. Gradually add flour, stirring constantly with a wire whisk. Cook mixture 5 minutes more, stirring constantly.

3. Slowly add hot chicken broth, 2 cups at a time, stirring to allow roux to thicken with each addition. Slowly add warmed milk in the same manner. Stir in Cheddar cheese until melted.

4. Add Worcestershire sauce and season with salt, pepper and garlic powder. Stir in cooked vegetables. Serve when vegetables are warm. This recipe may easily be halved. It will keep in refrigerator for 2 or 3 days and freezes well. This is great with Sausage Upside-Down Cornbread.