Pam's Potato Soup

2 med potatoes-cubed small
1 small carrot-diced
1 small stalk of celery-diced
1/2 cup diced onion
2 cans Swanson's Chicken broth (15 oz)
2 tablespoons butter
2 tablespoons flour
2 cups 2% milk
1/3 cup shredded cheddar cheese

Cook veggies in chicken broth till tender, about 10-15 minutes after broth comes to a boil. (you want your carrots smaller than your potatoes). Melt butter in a skillet/saucepan, add flour and cook for about 2 minutes on medium. Add milk and stir till heated through on low. Combine with undrained veggies, heat on low till hot add cheese. Stir till cheese is melted

Serving Size: makes 6 1-cup servings