1 lg. onion, thinly sliced
1 c. chopped celery
1/4 c. butter
1/4 c. all purpose flour
3/4 tsp. dry mustard
2 tsp. Worcestershire sauce
2 c. chicken broth
2 med. size carrots, chopped (1 c.)
2 lg. potatoes, pared and cubed (about 3 c.)
3 c. milk
3 c. shredded sharp cheddar cheese (12 oz.)
1/4 tsp. pepper
Salt
1/2 lb. Kielbasa sausage, cut into 1/4 inch slices; optional

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; simmer, stirring occasionally, 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 pepper and salt, if you wish. Ladle into soup tureen or heated soup bowls. Garnish with extra cheese.

Optional: add Kielbasa along with potatoes. Seasoning at end with salt and pepper. Makes 10 servings.