5 cans chicken broth or consomme
2 onions, peeled and quartered
4 celery stalks
4 potatoes, peeled
4 carrots, peeled
4 oz. block Cheddar cheese, cubed into sm. cubes (between 1/4-1/2 inch cubes)

In large stock pot or Dutch oven, bring broth to a boil, then turn down to low to simmer. Put vegetables in broth and cook until fork tender, about half an hour.

With slotted spoon, remove vegetables to blender, a few at a time. Puree and return to broth. Continue until all vegetables are pureed and returned to the pot.

With soup at low heat, add cubed Cheddar cheese. Cheese will soften and swirl in the soup, but will not melt completely into it.