1 c. sliced carrots
1/4 c. chopped onion
1/2 c. celery
1 c. diced potatoes
1/4 c. chopped green pepper
1 pkg. frozen green peas

Cook above vegetables in 4 tablespoons butter for 20 to 25 minutes (until tender). Add 5 tablespoons flour and 3 cups chicken bouillon. Cook and stir constantly until it boils. Gradually add 3 cups grated Cheddar cheese and 2 cups milk. Heat through melting cheese.