Submitted by Kay Greer of Indiana
1/2 cup butter
1/2 cup flour
1/2 tsp. salt
3 cups milk
2 cups grated cheese
1/4 cup finely diced celery
1/4 cup finely chopped onion
1/4 cup finely diced green peppers
1/4 cup finely chopped carrots
2 cups chicken broth (fresh or canned)
Melt butter and blend in flour. Cook about 5 minutes on low heat. Add salt and milk until thickened. Turn down heat and add grated cheese. Stir until melted, keeping heat low. Boil vegetables in chicken broth and add to cheese and milk. Bring to a simmering stage, but do not boil or cheese will curdle. Check for salt, add to taste. Paprika is optional.
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