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
1/4 tsp. pepper
1/2 tsp. salt
1 c. chopped carrots
3 c. cubed potatoes
3 c. milk
12 oz. shredded cheddar cheese

Saute onion and celery in butter in kettle 3 minutes or until soft. Stir in flour, mustard, and Worcestershire sauce. Cook, stirring 2 minutes or until vegetables are evenly coated and mixture is bubbly. Stir in broth, carrots, and potatoes. Bring to boiling. Lower heat, cover and simmer, stirring occasionally for 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 salt and pepper.