1 lg. onion, chopped
1 c. chopped celery
1/4 c. butter
1/4 c. flour
3/4 tsp. dry mustard
2 tsp. Worcestershire sauce
2 c. chicken broth
1 c. chopped carrots
3 c. cubed potatoes
3 c. milk
3 c. shredded Cheddar cheese

Saute onion and celery in butter. Stir in flour, mustard and Worcestershire sauce. Cook over medium heat, stirring until vegetables are evenly coated and mixture is bubbly. Stir in broth, carrots and potatoes. Bring to boil. Cover and simmer 25 minutes, stirring occasionally. Add milk and stir until a gentle boil. Reduce heat and stir in cheese until melted. Garnish with extra cheese.