Cheesy Chicken Chowder

2 (14 oz.) cans chicken broth

2 c. diced, peeled potatoes

1 c. diced carrots

1 c. diced celery

1/2 c. onion

1 tsp. salt

1/4 tsp. pepper

1/4 c. butter

1/3 c. flour

2 c. 2% milk

2 c. shredded cheddar cheese

1 pint shredded cooked chicken

Bring chicken broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt, and pepper. Cover and simmer until vegetables are tender, about 15 minutes.

Melt butter in medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to the broth and vegetables along with the chicken. Cook and stir over low heat until thoroughly heated.