4 tbsp. butter
1/2 c. chopped onion
1 1/2 c. sliced carrots
1 1/2 c. diced potatoes
1 pkg. frozen peas
2 tbsp. flour
2 cans chicken broth
2 c. grated sharp cheese
1 1/2 c. milk
Salt & pepper to taste

In hot butter cook vegetables covered until done. Remove from heat, stir in flour. Add chicken broth to mixture and bring to boiling, stirring. Slowly add cheese. Cook over medium until melted. Slowly add milk. Season with salt and pepper. Heat and serve. 6 servings.