4 cups chicken broth
2 cups diced potatoes
3/4 cup celery, finely chopped
3/4 cup carrots, diced or sliced thin
1 cup onion, chopped
1/3 cup margarine or butter
1/3 cup flour
3 cups milk
1 tablespoon soy sauce
1 pound processed cheese, cubed
2 cups cooked chicken, diced
In a large pot combine broth, carrots, celery, potatoes and onion.
Cover and cook at a low boil for about 15 minutes, until the vegetables are tender.
In a seperate saucepan melt butter on low heat. Add flour, stir until smooth, simmer about a minute.
Increase heat to medium, stir constantly.
As it starts to bubble, add milk gradually, stirring constantly.
Continue to stir until thick and bubbly.
Add flour and milk mixture to broth and veggies.
Add soy sauce and gradually stir in cheese until completely melted.
Add chicken and heat through.
If desired, you can add a handful or so of cheddar cheese to enhance flavor.