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Submitted by: Sue Busse from Marysville, OH
Originally shared on the web 02/21/2011

2 c. chicken broth
2 c. potatoes, peeled and diced
1/2 c. carrots, peeled and sliced
1/2 c. celery, sliced
1/2 c. onion, chopped
1/2 t. salt
1/4 t. pepper
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
2 c. shredded Cheddar cheese
1 c. cooked chicken, diced

Bring chicken broth to a boil in a stockpot over medium-high heat. Add vegetables, salt and pepper; cover and simmer for 10 minutes. Set aside. Melt butter in a second stockpot over low heat; add flour and mix well. Gradually add milk, stirring constantly until thickened. Add shredded cheese, chicken and broth mixture; heat through without boiling. Makes 6 to 8 servings.