Here is a really hearty soup, great for wintertime when fresh produce is just not that great. It is filling when you serve it with a loaf of homemade bread, and the best part is - it is really economical to make! A real budget stretcher!!
4 c. chicken broth
8 stalks celery, sliced
4 carrots, sliced
2 medium potatoes, peeled & cubed
1 large onion, chopped
2 c. whole kernel corn, frozen
1 tsp. black pepper
1/4 c. butter
3/4 c. flour
2 c. milk
2 c. cheddar cheese, shredded
Add vegetables to chicken broth and bring to a low boild for about 20 minutes. While veggies are cooking, melt butter in a skillet. Slowly add flour, stirring constantly. Add milk and pepper and stir until thoroughly mixed. Stir in cheese until completely melted. Add cheese sauce to veggies. Cook at a medium low heat until veggies are of desired doneness.