Cheddar Cheese Vegetable Soup

• 8 Tbsp. butter
• 1 c. pared, diced carrots
• 1/4 c. finely chopped onion
• 1 c. diced potatoes
• 1 (10 oz.) pkg. frozen peas
• 5 Tbsp. flour
• 1 (10 oz.) can chicken broth
• 4 c. grated Cheddar cheese
• 2 c. milk
• 1/4 tsp. salt
• dash of pepper
• croutons

1. In hot butter in 3-quart saucepan cook carrots, onion and potatoes, covered and stirring occasionally, about 25 minutes or until tender.
2. (Put carrots in first).
3. Add peas and remove from heat; stir in flour and mix well.
4. Cook 1 minute, stirring occasionally.
5. Add chicken broth.
6. Bring to boil, stirring constantly.
7. Gradually stir in cheese; cook over medium heat until cheese has melted.
8. Gradually add milk.
9. Season.
10. Bring to boil, but do not boil.
11. Serve with croutons.

butter, pared, onion, potatoes, frozen peas, flour, chicken broth, cheddar cheese, milk, salt, pepper, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985 (may not work)