INGREDIENTS

-3-5 cups chicken broth (enough to cover veggies)
-6 celery stalks, sliced
-4 carrots, sliced
-3 medium red potatos, peeled and cubed
-1 large onion, chopped
-2 cups frozen corn (or frozen peas, or frozen green beans)
-1 tsp pepper
-1 stick butter
-1/4 cup flour
-2 cups milk
-2 cups shredded cheddar cheese.

INSTRUCTIONS

Time: 30 minutes.

Step 1:
1. Bring fresh veggies to a boil in the chiken broth. Add pepper (you can add salt, but the broth has plenty and you can alway add at end)

2. Cover, reduce heat and simmer 20 minutes

3. Remove from heat and stir in frozen veggie.

Step 2:
1. In seperate pot, melt butter over med/low heat, add flour and whisk for 1 minute

2. Gradually add mild stirring constantly until mixture is thick and bubbly

3. Add cheese and stir until completely blended

Step 3:
1. Stir this cheese mix into the veggies, may need to heat for another 5 minutes to completely warm it.