6 tbsp. butter
1/4 c. chopped onion
1 c. sliced potatoes
1 c. sliced carrots
1 c. broccoli spears
1 c. cauliflower (optional)
1 c. green peas (optional)
5 tbsp. flour
2 cans condensed chicken broth
3 c. grated Cheddar cheese
2 c. milk
1/4 tsp. salt
1 tsp. parsley
Dash of pepper

Cook vegetables in 4 tablespoons butter in 3-quart saucepan for 25-30 minutes. Cover and stir occasionally.

In separate saucepan, melt remaining butter (2 tablespoons), stir in flour, mix well. Cook 1 minute, stirring occasionally. Add chicken broth to flour mixture. Bring to boil, stirring constantly. Gradually stir in cheese, cook on medium heat until cheese is melted. Add milk, salt, pepper. Bring just to boiling but do not boil. Add cheese sauce to vegetable mixture and sprinkle with parsley.