1 lg. onion, thinly sliced
1 c. chopped celery
1/4 c. (1/2 stick) butter
1/4 c. flour
3/4 tsp. dry mustard
2 tsp. Worcestershire sauce
2 c. chicken broth
2 med. sized carrots, chopped (1 c.)
2 lg. potatoes, pared and cubed (about 3 c.)
3 c. milk
3 c. shredded sharp Cheddar cheese (about 12 oz.)
Salt and pepper to taste

Saute onion and celery in butter in kettle for 3 minutes or until soft. Stir in flour, mustard, Worcestershire sauce. Cook, stirring, 2 minutes until vegetables are evenly coated and mixture is bubbly.

Stir in broth, carrots, potatoes, bring to boiling. Lower heat; cover; simmer, stirring occasionally, 25 minutes or until potatoes are tender. Add milk. Cook over medium heat until ALMOST boiling; DO NOT BOIL. Reduce heat to low, stir in cheese until melted.

Add pepper and salt if you wish. Ladle into soup tureen or heated soup bowls. Garnish with extra cheese, if you wish.