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


Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.

Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.

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.