1/2 c. shredded carrots
1/2 c. chopped celery
3/4 c. boiling water
1/4 c. chopped onion
3 tbsp. butter
1/4 c. flour
2 c. milk
1 (13 1/2 oz.) chicken broth
1 1/2 c. shredded sharp processed American cheese
4-5 lg. Russet potatoes
3-4 bacon slices
2 heaping tbsp. sour cream

Peel and cube potatoes, cook as for mashed potatoes. Cook carrots and celery in boiling water until tender; do not drain. Cook onion in butter until tender; stir in flour. Gradually add milk and stir until thick. Add broth, cheese, vegetables with cooking liquid. Add slightly mashed potatoes. Stir over low heat until cheese melts.

Crumble cooked bacon slices and add sour cream just before serving. Delicious served with cornbread. May omit potatoes for plain cheese soup.