Wisconsin Cheese Soup - cooking recipe

Ingredients

2 medium peeled potatoes (2 c.)
1 medium carrot, sliced (1/2 c.)
1 stalk celery, sliced (1/2 c.)
1/4 c. chopped onion
1 tsp. salt
dash of pepper
2 c. chicken broth (canned)
1/4 c. flour
2 c. milk
1 (8 oz.) pkg. sharp Cheddar cheese, grated

Preparation

In 4-quart saucepan over high heat bring to boil first 7 ingredients.
Reduce heat to low and cover.
Simmer 15 minutes or until potatoes are tender.\tDO NOT DRAIN.
In a cup stir flour and 1/2 cup milk until smooth.\tPour mixture slowly into soup, stirring until thickened.
Add remaining milk and cheese, stirring until cheese melts.
DO NOT BOIL.