1 tbsp. chopped fresh parsley
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. butter, melted
3 c. chicken broth
1 med. potato, cubed
1/2 c. chopped carrot
1/2 c. all-purpose flour
2 c. milk, divided
12 oz. sharp cheese, cubed

Saute celery, onion, and green pepper in butter until tender. Add chicken broth, potato, and carrot; bring to a boil. Cover; reduce heat and simmer for 20 minutes or more until vegetables are tender.

Combine flour and 3/4 cup milk; stir until flour dissolves. Stir flour mixture, remaining milk, cheese, and parsley into vegetable mixture. Cook over low heat, stirring constantly, until thickened and bubbly. Serve immediately. Yield: 2 quarts.