3 c. chicken broth
4 med. potatoes, peeled and diced
1 med. onion, sliced
1 c. thinly sliced carrots
1/2 c. diced green pepper
1/3 c. butter
1/4 c. all-purpose flour
3 1/2 c. milk
4 c. (1 lb.) shredded sharp Cheddar cheese
1 (2 oz.) jar diced pimento, drained
1/4 tsp. hot sauce (optional)

IN a Dutch oven, combine chicken broth and vegetables; cover and simmer 12 minutes, until vegetables are tender. Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Add cheese, stirring until melted. Stir cheese mixture, pimento and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated.