4 tbsp. butter
1/4 c. chopped onions
1 c. chopped green pepper
1 c. sliced carrots
1 c. pared and diced potatoes
5 tbsp. flour
3 c. chicken broth
3 c. grated cheese Cheddar
2 c. milk
Salt and pepper, chopped parsley

Melt butter in saucepan, cook vegetables covered, stirring occasionally for 20 to 25 minutes. Remove from heat, stir in flour cook 1 minute.

Add chicken broth to vegetable mix and bring to a boil. Gradually add cheese and cook over medium heat until cheese has melted. Add milk and seasonings, bring to boiling point but don't boil. Sprinkle with parsley. For less calories use light cheese and 2% milk.