1 c. chopped potatoes
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onions
1/2 c. chopped green pepper
4 tbsp. butter
3 c. chicken broth
Dash of pepper
1/2 c. four
2 c. milk
3 c. (12 oz. pkg.) Kraft Old English cheese, shredded

In Dutch oven, cook potatoes, carrots, celery, onion and green pepper in butter until tender, but not brown. Add broth and pepper. Cover and simmer 30 minutes. Blend together milk and flour (make sure this is mixed well). Add to soup. Add shredded cheese. Cook and stir until thick and bubbly.