1 cup butter
1 cup flour
6 cups milk
4-6 cups mixed vegetables chopped
1 box chicken broth
1/2 tsp onion powder (if you don't add chopped onions)
salt and pepper
2 cups shredded sharp cheddar cheese
While the veggies are steaming, In a large pot, melt butter, whisk in flour. Stir for 1 minute to whisk to a paste.
Stir in milk and chicken broth, continue stirring (medium heat) until thickened.
Pour in the steamed veggies. You can drain or add the little bit of water that's left. I just add it in. It's not enough to effect it too much. Stir well, then add in cheese, salt and pepper.
Heat through to melt cheese. (If the veggies need a little longer to cook, keep on low for as long as needed to make them nice and tender.) Remember to stir frequently, to avoid burning the bottom. Serve immediately. Bread bowls are delicious with this soup!