1 c. chopped potatoes
1/2 c. chopped celery
1/2 c. green pepper
3 c. chicken broth
2 c. milk
3 c. or 12 oz. shredded American cheese
1 tbsp. snipped parsley
1/2 c. chopped carrots
1/2 c. chopped onion
4 tbsp. butter
Dash of white pepper
1/2 c. flour

Cook vegetables in butter until tender, but not brown. Add broth and pepper. Simmer 30 minutes. Blend together milk and flour, add to vegetables. Add cheese and parsley. Cook until thick and bubbly. Can be frozen. Serves 7 to 8.