Cheesy Chicken Chowder

This is a hearty soup that is perfect for winter days, or any day for that matter. It is easy to make and can be altered to suit your taste. I sometimes add broccoli, and on occasion add more potatoes and veggies, such as spinach and leave out the chicken. This soup is hearty enough to be a main course. To quote a favorite person from my past "This stuff fills up all your nooks and crannies!" Meaning, it leaves you feeling all warm inside and is very satisfying. Try it for yourself!
Enjoy!

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.