Free Recipes from rubyglen.com
Vegetable-Cheese Soup

1 cup butter, divided
1/4 cup each very finely chopped celery, carrot, onion, and green pepper
1/2 cup plus 1 tbs. flour
6 cups milk
1 10-3/4 oz. can chicken broth, undiluted
3 cups shredded sharp process American cheese
chopped fresh parsley 

Melt 1/4 cup butter in pan; add vegetables and saute until crisp-tender. Set vegetables aside. 

Melt remaining 3/4 cup butter in large pot over low heat;  add flour, stirring until smooth, cook 1 min. stirring  constantly. Gradually add milk and cook over medium  heat, stirring constantly, until thick and bubbly. Add enough water to broth to make 3 cups. Add chicken broth, cheese  and sauteed vegetables; simmer, stirring frequently, until  cheese melts and mixture is well heated but do not boil.  Garnish with chopped parsley. 

The colors are Seasonal and the taste is sensational!