1/4 c. finely chopped onion
2 tbsp. butter
1/4 c. flour
2 c. milk
1 3/4 c. chicken bouillon
1/4 c. finely diced carrots
1/4 c. finely diced celery
1/2 c. cubed SHARP American cheese

Cook onion in butter until tender. Blend in flour, add remaining ingredients except cheese. Cook and stir until thick and bubbly. Reduce heat, add cheese, stir to melt. Simmer 15 minutes. Serves 4. You may add crumbled bacon (fried) to soup after cheese for a smokey flavor.