1/4 c butter
1/2 c green peppers, diced
1/3 c flour
6 oz medium cheddar cheese, grated
milk to thin soup (optional)
1/2 c carrots, diced
1/2 c onions, minced
4 c rich chicken broth
salt and pepper to taste

Melt butter in 3 qt saucepan. Add vegetables, sauté until tender but not brown. Add flour; stir. Add stock; stir until thickened. Add cheese stirring constantly. Season with salt and pepper to taste. Simmer 15 minutes, thin with small amount of milk, if desired.