1/2 c. finely diced onions
1 1/2 c. finely diced carrots
3/4 c. finely diced celery
4 c. chicken stock
4 tbsp. butter
2 tbsp. flour
2 1/2 c. grated Cheddar cheese
Salt & pepper to taste

Put vegetables and stock in medium pot and simmer 10 minutes. In another pan, melt butter. Stir flour into butter until smooth and bubbly to make a roux. Slowly add roux to stock mixture. Simmer 5 minutes, then add cheese. Add salt and pepper. Serves 6 to 8.