Cheddar Cheese Soup

2 T. butter
1 small minced onion
a small shredded carrot
1/4 c. finely chopped green pepper
1/4 c. chopped celery
3 T. flour
5 c. chicken broth
2 c. shredded cheddar cheese
1 to 1 1/2 c, milk
Salt to taste
Pepper

In a three-quart saucepan, heat butter. Add onion, carrot, green pepper and celery. Saute 6 - 8 minutes or until soft but not browned. Turn vegetables into a blender or food processor fitted with the steel blad. While processing, add four and broth. Return to saucepan and bring to a boil, whisking constantly until soup thickens. Reduce heat and simmer, partially covered about 10 minutes. Whisk in cheese, a handful at a time. Cook until cheese dissolves, then pour in 1 c. milk adding 1/2 c. more if soup is too thick. Taste for seasoning and salt and pepper.  (1 12 oz. bottle beer may be substituted for milk.