Instructions: * Such as natural Swiss, cheddar, or Monterey Jack; processed American; or processed cheese spread

In a large saucepan, combine carrot, celery, and onion; add broth. Bring to boiling; reduce heat. Cover; simmer for 5 to 7 minutes or till crisp-tender.

Combine milk, flour, salt, and white pepper. Stir into broth mixture. Cook and stir over medium heat until bubbly. Cook one minute more. Remove from heat. Add cheese, stir until melted.

POTATO-CHEESE SOUP
Cook 2 medium potatoes, peeled and cubed, along with the carrot, celery, and onion.

MEXICAN CHEESE SOUP
Along with the broth, add one 4-ounce can drained, chopped green chili peppers, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon dried oregano, crushed. Use shredded Monterey Jack cheese.

CHEESE-CORN CHOWDER
Substitute 1/2 cup chopped red or green sweet pepper for celery. After thickening soup, stir in one 8-ounce can drained whole kernel corn and desired cheese.

BROCCOLI-SWISS SOUP
Cook one 10-ounce package frozen cut broccoli with other vegetables. Stir 1/8 teaspoon ground nutmeg into milk mixture. Use shredded Swiss cheese.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.