This is a nice, hearty soup. It could use a little more of something, either more cheese or maybe some meat to add some flavor to it. But, it's a pretty good soup this way too, filling and warming.
3 cups carrots, diced
1 cup celery, thinly sliced
3/4 cup green onions, chopped
4 cups red potatoes, cut in 1/2-3/4" chunks (the recipe calls for them to be peeled, but I skipped that step)
1 1/2 cups chicken stock (recipe calls for 1 10 1/2 oz can)
1/3 cup flour
2 cups milk
1/4 teaspoon salt (I used much more of this, the pepper and the nutmeg)
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup Sharp Cheddar (I used a whole cup, and would use more next time)
Coat a Dutch oven or soup pot with cooking spray. Heat over medium-high. Add carrots, celery and green onions. Saute, stirring often, about 8 minutes.
Add potatoes and chicken stock; bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Meanwhile, combine flour and milk in a bowl, whisking until smooth. Add milk mixture to pan and stir well. Add salt, pepper and nutmeg. Cook 2 minutes or until thickened.
Remove from heat. Stir in the cheese until melted. Serve hot (do not boil).