Originally published in the December 1990/January 1991 issue of FOX CITIES Magazine.
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In a large, heavy saucepan, bring the chicken broth to a boil over medium heat and cook the celery, onion, and carrots until tender. Remove from heat.
In a second large saucepan, melt the butter over medium heat and whisk in the flour to form a smooth paste. Cook for 2–3 min., until hot and bubbling. Whisk in the salt, white pepper, and cream and cook until thick. Turn the heat down to low and gradually add the Cheddar cheese, stirring until melted. Slowly pour in the vegetables and chicken broth, stirring until heated through. Check for seasonings and serve.