Cheddar And Potato Soup - The Conservation Foundation

Ingredients

• 1/4 cup butter
• 1 yellow onion, thinly sliced
• 1/4 cup flour
• 1 1/2 teaspoons dry mustard
• 3 1/2 cups chicken broth
• 1 cup grated carrots
• 3 cups potatoes, cut into 1/2-inch slices
• 2 1/2 cups half-and-half
• 3 cups shredded cheddar cheese
• Salt an pepper to taste
• Finely chopped celery leaves (optional garnish)