Instructions: Melt 6 tablespoons butter in large pot or Dutch oven. Stir in 6 tablespoons flour. Cook over medium heat, stirring constantly, to make blond (light brown) roux. This will take about 5 minutes. Gradually stir in milk. Add cheese and remove from heat; cover to keep warm.

In another pot over medium heat, melt butter. Add celery, green pepper, onion and carrots. Saute until soft. Add 2 cups chicken stock. Blend cheese mixture into stock mixture, gradually at first. Season with salt and hot pepper sauce to taste. Do not boil. Garnish each serving with whole green onion and minced parsley, if desired.

Makes 6 to 8 servings.

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