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| 4 Tasse | chicken broth |
| 1 1/2 Tasse | potatoes diced |
| 1 Tasse | celery diced |
| 1 Tasse | carrots diced |
| 1/2 Tasse | onions diced |
| 1/4 Tasse | butter or margarine |
| 1/3 Tasse | all-purpose flour |
| 3 Tasse | milk |
| 1 Esslöffel | soy sauce |
| 8 x ca. 30 g | Processed cheese spread, cubed (1 loaf) |
| 2 Tasse | chicken cooked, chopped |
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Combine the broth and the vegetables in a large sauce pan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender.
Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and chicken. Cook until the cheese melts and the soup is thoroughly heated.
Makes 2 1/2 quarts.
{Mrs. William Yoder, Jr.; Montezuma, Georgia}
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