3 Cups chicken broth

2 Cups diced peeled potatoes

1 Cup diced carrots

1 Cup diced celery

1/2 Cup diced onion

1 1/2 Teaspoons salt

1/4 Teaspoon pepper

1/4 Cup butter`

1/3 cup all-purpose flour

2 cups milk

2 cups (8 oz) shredded cheddar cheese

2 cups diced cooked chicken

In a 4-qt saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through.

YIELD: 6-8 servings