2 T. Butter
1/2 cup sauté onions
1/2 cup finely chopped celery
2 small grated carrots
4 peeled & diced potatoes
2 cup chicken broth
4 Tbs. butter
1/4 cup flour
2 cup milk
Salt
Pepper
Shredded cheese

2 T. Butter 1/2 cup sauté onions 1/2 cup finely chopped celery 2 small grated carrots 4 peeled & diced potatoes 2 cup chicken broth 4 Tbs. butter 1/4 cup flour 2 cup milk

-Heat 2 Tbs. butter
-sauté 1/2 cup onions
-Add 1/2 cup finely chopped celery, 2 small grated carrots, 4 peeled & diced potatoes, & 2 cups chicken broth.
-Cover & simmer 15-20 minutes until vegetables are tender
-Make white sauce with 4 Tbs. butter, 1/4 cup flour, & 2 cups milk. Cook until thick
-Pour white sauce into soup. Season with spices (salt & pepper)
-Add cheddar cheese, stir until melted (as much as you want)