3 med. carrots
3 med. celery stalks
5 tbsp. butter
1 lg. onion
1 med. green pepper
3 (13 1/4 oz.) cans chicken broth
1 (8 oz.) pkg. shredded cheddar cheese
2 c. milk

Cut 1 carrot and 1 celery stalk crosswise into thirds. Cut each third lengthwise into thin slices.

Dice remaining carrots, celery, onion and green pepper. In 5 quart Dutch oven melt 4 tablespoons butter and add diced vegetables. Cook until tender. Stir in 1 can chicken broth. Add shredded cheese. Melt over medium low heat until melted.

In blender, blend 1/4 cheese mixture at a time until smooth and return to Dutch oven. Stir in milk and remaining broth. Heat until hot. Stir occasionally. Serve 7 garnish with carrot and celery strips. To make a creamy soup you may add American cheese. About 8 ounces potatoes are good chopped and cooked in this also.