2 medium peeled potatoes (2 c.)
1 medium carrot, sliced (1/2 c.)
1 stalk celery, sliced (1/2 c.)
1/4 c. chopped onion
1 tsp. salt
dash of pepper
2 c. chicken broth (canned)
1/4 c. flour
2 c. milk
1 (8 oz.) pkg. sharp Cheddar cheese, grated

In 4-quart saucepan over high heat bring to boil first 7 ingredients. Reduce heat to low and cover. Simmer 15 minutes or until potatoes are tender. DO NOT DRAIN. In a cup stir flour and 1/2 cup milk until smooth. Pour mixture slowly into soup, stirring until thickened. Add remaining milk and cheese, stirring until cheese melts. DO NOT BOIL. Note: I do not add more salt when doubling recipe.