INGREDIENTS

* 1/2 cup chopped red onion
* 1/4 cup chopped celery
* 1 teaspoon garlic powder
* 2 tablespoons margarine
* 1/2 cup all-purpose flour
* 4 cups chicken broth
* 1 1/2 cups chopped baby carrots
* 2 potatoes, peeled and diced
* 1 tablespoon chopped fresh parsley
* 1 teaspoon freshly ground black pepper
* 1 pinch chopped fresh dill weed
* 3 cups milk
* 3 cups shredded Cheddar cheese

Method

1. Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.
2. Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.
3. Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.