A hearty cheddar cheese soup with bits of shredded carrots, thinly sliced celery and minced onion.

Cheddar Cheese Soup

2 1/2 cups water

1 cup shredded carrots

1 cup thinly sliced celery

1 small onion, chopped fine

2 1/2 tablespoons chicken base

1/3 cup all-purpose flour

3 cups whole milk

4 cups shredded sharp cheddar cheese

Salt and freshly ground black pepper to taste

1. Place water, carrots, celery, onion and chicken base in Dutch oven or large cooking pot. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 10 to 12 minutes or until vegetables are tender.
2. Place the flour in a 2-cup glass measure and slowly whisk half of the milk into flour. Stir flour/milk mixture into vegetable mixture, mixing well. Add remaining milk and cook until thickened, about 15 minutes.
3. Add cheese and stir until well blended. Season to taste with salt and pepper.

Serves 4 to 6.