1/4 c. butter
1 med. onion, chopped
1/4 c. flour
3 c. chicken broth
3 c. milk
1 lb. Cheddar cheese (shredded) around 4 c.
3 pumpkernickel bread slices toasted and cut into cubes

In saucepan cook with butter until tender. Stir in flour until blended.

Add chicken broth; cook, stirring constantly until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.

In covered blender blend 1/4 of milk mixture at a time until smooth. Return to saucepan and, over medium heat, heat to just boiling, remove from heat.

With wire whisk stir in cheese until melted. Serve soup garnished with bread.

Does not reheat well, need to eat in one sitting.