1/4 c. butter
1 med. onion, chopped
1/4 c. flour
3 c. chicken broth
3 c. milk
1 lb. Cheddar cheese, shredded (about 4 c.) or 2 cans Campbell's Cheddar cheese

In a saucepan, over medium heat, melt butter, cook onions until tender. Add flour and cook until blended with onion mixture. Add chicken broth, cook, stirring constantly until mixture is slightly thickened. Add milk and heat, just to boiling, stirring constantly.

In a blender container at medium speed, blend about 1/4 cup milk mixture at a time until smooth. Return to saucepan over medium heat, heat to just boiling. Remove from heat. Stir in cheese with a wire whisk or slotted spoon until melted. If cheese does not melt, cook over low heat for 1 minute, stirring constantly. Garnish with pumpernickel cubes. 6 servings.