Jennifer - you might try this recipe

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Wisconsin Cheese Soup

5 tb Butter or margarine
2 md Carrots, finely chopped
2 Celery ribs, finely chopped
1 md Onion, finely chopped
1/2 Green pepper, seeded and chopped
5 Mushrooms, chopped
1/2 c Cooked ham, finely chopped (optional)
1/2 c Flour
2 tb Cornstarch
1 qt Chicken broth
1 qt Milk
1/2 ts Paprika
1/4 ts Cayenne (up to 1/2 t.)
1/2 ts Dry mustard
1 lb Sharp cheddar cheese, grate
Salt
Freshly ground black pepper

In a large heavy kettle, melt butter
or margarine; add carrots, celery, onion,
green pepper, mushrooms and ham (if desired).

Cook over medium heat until vegetables
are crisp tender, about 10 minutes,
stirring occasionally. Do not brown.

Add flour and cornstarch; cook, stirring
constantly, about 3 minutes. Add broth
and cook, stirring, until slightly thickened.

Add milk, paprika, cayenne and mustard.

Stir in cheese gradually, stirring until cheese
is melted.

To avoid curdling, do not allow soup to boil after
cheese is added.

Season to taste with salt and pepper.

Serve piping hot.

Makes about 2 1/2 quarts soup.