This is excellent! I added less water and added a can of brocoli/cheese soup instead. I mix just a tad of swiss chess with a mixture of different cheeses. Next time I will add brocoli, cauliflower and red pepper.

I had trouble w/ the carrots cooking in the amount of time the recipe called for. It took at least 40 min for them to be tender, and I chopped them fairly small. I would recommend dicing them instead. I would also recommend not adding the flour to the veggies first. Next time I make this, I'll add the stock (I used stock in place of boullion & water) to the veggies and simmer till tender. Then, stir the flour into the milk and add that to the soup along w/ the cheese. This will allow more time if needed for the veggies to cook w/o affecting the texture, as I noticed the soup was slightly grainy from having to cook it too long. Otherwise, the taste was lovely and my children went back for seconds. :) ETA: I also thought 2/3 cup of flour was alot. It could probably be cut back to 1/3 cup w/ success. :)

WOW! This recipe was great. I served the soup in bread bowls, it was a big hit. Since it was so filling, I used it as the main dish for dinner. My boyfriend did not even mind that there wasn't any meat!

Great base recipe! I used what veggies I had in the fridge and it turned out tasty. Even my husband who doesn't like vegetables at all approved of this soup. My only change was to sautee three cloves of garlic along with the onions and celery. Other than that....yummy!

Made this recipe for a fellowship meal at church--everyone loved it and my container was completely emptied! I couldn't find fresh chives so I used freeze-dried and also added some cayenne pepper to kick up the taste a bit. Excellent recipe, Stacy A.!