Cheddar Cheese Soup With Curry

Serves 6
1/4 cup unsalted butter
1/2 cup chopped celery
1/2 cup julienne-cut carrots
1/2 cup finely chopped onion
1/4 cup Wondra Flour
2 tsp. Kowalski's Curry Powder
1/4 tsp. Kowalski's Coarse Ground Black Pepper
3 cups chicken stock
2 (8 oz.) pkgs. Kowalski's Fancy-Shred Cheddar Cheese
2 cups milk

In large saucepan, melt butter over medium heat; add celery, carrots and onion. Reduce heat to low; simmer, covered, until vegetables are tender (8-10 min.). Stir in flour, curry and pepper. Gradually whisk in chicken stock. Heat to boiling over medium heat, stirring constantly; boil and stir 1 min. Reduce heat to low; stir in cheese and milk. Continue cooking, stirring constantly, until cheese is melted.