Cheddar Cheese Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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