preparation
In hot butter in 3-quart saucepan cook carrots, onion and potatoes, covered and stirring occasionally, about 25 minutes or until tender. (Put carrots in first). Add peas and remove from heat; stir in flour and mix well. Cook 1 minute, stirring occasionally. Add chicken broth. Bring to boil, stirring constantly. Gradually stir in cheese; cook over medium heat until cheese has melted. Gradually add milk. Season. Bring to boil, but do not boil. Serve with croutons. |