4 tbsp. butter
1/4 c. finely chopped onion
1 c. chopped green pepper
1 c. pared, sliced carrot
1 c. pared, diced potato
1 (10 oz.) pkg. frozen peas
5 tbsp. flour
2 (10 3/4 oz.) cans condensed chicken broth, undiluted
3 c. grated sharp natural cheddar cheese (3/4 lb.)
2 c. milk
1/4 tsp. salt
Dash pepper
Chopped parsley
1/2 c. croutons (opt.)

1. In hot butter in 3 quart saucepan, cook vegetables, covered and stirring occasionally, 20 to 25 minutes or until tender.

2. Remove from heat, stir in flour; mix well. Cook 1 minute, stirring occasionally.

3. Add chicken broth to vegetable mixture. Bring to boiling, stirring constantly.

4. Gradually stir in cheese. Cook over medium heat, stirring until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to boiling, but do not boil.

5. Sprinkle with parsley, serve with croutons. Makes 6 to 8 servings.