Cheesy Vegetable Soup

3 ½ cups chicken broth
8 celery ribs, sliced   
4 carrots, sliced
2 medium potatoes, peeled and cubed
1 large onion, chopped
½ teaspoon pepper
2 cups frozen whole corn, thawed
¼ cup butter or margarine
¼ cup flour
2 cups milk
2 cups shredded sharp cheddar cheese   
Garnish: chopped fresh parsley

Bring first 6 ingredients to a boil in a dutch oven. Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Remove from heat and stir in corn.

Melt butter in a heavy saucepan over low heat; add flower, whisking until smooth, cook one minute whisking constantly.  Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese stirring until blended.

STIR cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Serve Immediately. Garnish if desired.

Yield: 10 Cups
Prep: 15 min
Cook: 30 min

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