4 tbsp. butter
1/4 c. finely chopped onion
1 c. chopped green pepper
1 c. pared, sliced carrot
1 c. pared, diced potato
1 (10 oz.) pkg. frozen peas
5 tbsp. flour
2 (10 3/4 oz.) cans condensed chicken broth, undiluted
3 c. grated sharp cheddar cheese
2 c. milk
1/4 tsp. salt
Dash of pepper
Chopped parsley

In hot butter in 3 quart saucepan, cook vegetables, covered and stirring occasionally, 20-25 minutes or until tender. Remove from heat; stir in flour; mix well. Cook 1 minute, stirring occasionally. Add chicken broth to vegetables mixture. Bring to boiling, stirring constantly. Gradually stir in cheese; cook over medium heat, stirring until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to boiling, but do not boil.

Serve sprinkled with parsley. Serves 6-8.