1 gallon chicken stock
2 c. carrots, diced & cooked
2 c. celery, diced & cooked
1/2 c. onions
1/2 c. butter
2 tsp. paprika
1 tsp. white pepper
1/2 gallon milk
Sharp cheddar cheese, diced
Tabasco juice (opt., to spice it up)

Saute onions in butter until brown. Add paprika and white pepper until you get and paste. Add chicken stock, carrots and celery and bring to a boil and add milk and add cheese. Stir and let simmer until all cheese is melted and soup is smooth. Add Tabasco to spice it up.