2 pt. unsalted chicken broth
1/4 c. chopped celery
1/4 c. chopped carrots
1/4 c. chopped yellow onion
1/3 stick butter
1/3 c. flour
1 lb. grated American cheese
1 c. cream or half & half
1/4 tsp. white pepper

Cook celery, carrots and onion in broth (1 pint) until tender. While vegetables cook make a smooth light brown roux of butter and flour. Set aside.

When vegetables are tender whisk in cheese. Whisk until melted. Remove from heat. Heat 1 pint chicken broth (unsalted). Add cream. Whisking vigorously add roux broth with vegetables and pepper. Mix and heat thoroughly. Makes 8-10 servings.