Vermont Cheese Soup - cooking recipe

Ingredients

1 c. butter, melted
1 1/2 c. diced onions
1 1/2 c. diced celery
1 1/2 c. diced carrots
1 c. diced green peppers
1 3/4 c. flour
3 qt. hot water
1/3 c. chicken broth
16 oz. Velveeta cheese, cubed
1 qt. half and half

Preparation

Saute first 5 ingredients in butter for 5 minutes. Add hot water and chicken broth and heat to boiling. Boil gently one minute. Add cheese and half and half and mix well. Heat to boiling. Stir until cheese is melted. Makes one gallon.