1/2 c. green onions, chopped fine
3 c. milk
3 tbsp. butter
2 cans chicken broth
1 tsp. mustard
2 potatoes, cubed
1/2 lb. cheddar cheese
1/2 lb. jack cheese
4 tbsp. flour

Saute onion with butter until soft. Add chicken broth, mustard, cubed potatoes and bring to boil. Reduce heat, cover and simmer until potatoes are tender. Combine flour and cup of broth to thicken in small bowl, and add to the soup and stir. Add milk until it thickens. Add grated cheeses and stir while cooking. Makes 4 servings.