Cheddar Cheese Soup

Directions

1. 1
   Dissolve bouillon cubes in boiling water.
2. 2
   Simmer carrots and celery in bouillon water 10 minutes; set aside.
3. 3
   Saute onion in butter until tender.
4. 4
   Stir in flour and pepper.
5. 5
   Add milk and cook until thick.
6. 6
   Shred cheese; add to milk mixture, stirring with wooden spoon.
7. 7
   Add vegetables and bouillon mixture.
8. 8
   Keep heating, but do not boil.
9. 9
   Serve topped with chives.