1 lg. carrot, grated
1-2 celery stalks, finely chopped
1 sm. to med. onion, finely chopped
1 c. boiling water
Salt
1/4 c. butter
1/3 c. flour
2 c. milk
2 c. chicken broth (I use one can of Swansons chicken broth plus one chicken bouillon cube and enough water to make 2 c.)
8 oz. sharp cheddar cheese, grated

Cook carrot, celery, and onion in the one cup of boiling water for 5-8 minutes. DO NOT DRAIN. Melt butter in saucepan. Add flour and stir until well blended, about 2-3 minutes on low heat. Increase heat slightly and slowly add milk and broth. Cook, while stirring, until smooth and thickened.

Just before serving, add cheese to the flour and broth mixture. When blended, add vegetables with cooking water. Stir constantly over low heat until smooth. The secret to a good soup is the blending of the cheese. Makes about 6 cups.