1 lg. onion, thinly sliced
1 c. chopped celery
1/4 c. (1/2 stick) butter
1/4 c. all purpose flour
3/4 tsp. dry mustard
2 tsp. Worcestershire sauce
2 c. chicken broth
2 med. size carrots, chopped (1 c.)
2 lg. potatoes, pared and cubed (about 3 cups)
3 c. milk
3 c. shredded sharp cheddar cheese (12 oz.)
1/4 tsp. pepper
Salt

Saute onion and celery in butter in kettle 3 minutes or until soft. Stir in flour, mustard and Worcestershire sauce. Cook, stirring, 2 minutes or until vegetables are evenly cooked and mixture is bubbly.

Stir in broth, carrots and potatoes. Bring to boiling. Lower heat, cover, simmer stirring occasionally 25 minutes or until potatoes are tender. Add milk. Cook over medium heat until almost boiling, do not boil. Reduce heat to low, stir in cheese until melted.

Add pepper and salt, if you wish. Ladle into soup tureen or heated soup bowls. Garnish with extra cheese if you wish.