4 tbsp. butter
1/4 c. finely chopped onion
1 c. chopped green pepper
1 c. pared sliced carrots
1 c. pared diced potatoes
1 pkg. (10 oz.) frozen peas
5 tbsp. flour
2 cans (10 3/4 oz.) condensed chicken broth, undiluted
3 c. grated sharp Cheddar cheese
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
A little chopped parsley
1/2 c. croutons (optional)

In hot butter in 3 quart saucepan cook vegetables, covered and stirring occasionally, 20 to 25 minutes or until tender. Remove from heat, stir in flour; mix well, cook 1 minute stirring occasionally.

Add chicken broth to vegetable mixture. Bring to a boil stirring constantly. Gradually stir in cheese, cook over medium heat, stirring, until cheese has melted. Gradually add milk, season with salt and pepper. Bring just to a boil, but do not boil. Sprinkle with parsley; serve with croutons. Makes 6 to 8 servings.