3 cups broth
4 medium potatoes, peeled and cubed into bite sized pieces
1 medium onion, finely chopped
1 cup sliced carrots, or more to taste
1/2 cup diced green pepper
1/3 cup butter
1/3 cup flour
3 1/2 cups milk
3 cups grated sharp cheddar cheese
1/4 tsp hot sauce, optional
Simmer vegetables in broth until tender. Turn heat off.
Make a roux by heating butter and flour on low. Cook 1-2 minutes. Gradually add milk and cheese, stirring until smooth & melted.
Pour cheese sauce into veggie soup mixture. Serve immediately. Do not boil.
Source: Sally Dansey