From page 33 of Taste of Home's Prize Winning Recipes cookbook.
3 cups chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups grated cheese
2 cups diced, cooked chicken
In a 4 quart saucepan bring chicken broth to a boil.
Reduce heat; add potatoes, carrots, celery, onion, salt and pepper.
Cover and simmer for 15 minutes or until vegetables are tender.
Meanwhile, melt butter in a medium saucepan; add flour and mix well.
Gradually stir in milk; cook over low heat until slightly thickened.
Stir in cheese and cook until melted.
Add cheese mixture to broth and add chicken.
Cook and stir over low heat until heated through.
Yield: 6-8 servings.
*I didn't add celery but did add a lot more onion. Broccoli would be a good add to this as would bacon. It's so good!
