4 tablespoons margarine 
1/4 cup onion, finely chopped 
1 cup green pepper, chopped 
1 cup carrot, pared and sliced 
1 cup potato, pared and diced 
1 pkg (10oz) frozen peas 
5 tablespoons flour 
2 cans (10 3/4-oz size) condensed chicken broth, 
  undiluted 
3 cups sharp Cheddar cheese 3/4 lb, grated 
2 cups milk 
1/4 teaspoon salt 
dash pepper 
Chopped parsley 
1/2 cup croutons, optional 

In hot margarine in 3 quart saucepan, cook vegetables, covered and stirring occasionally, 20-25 minutes or until tender. Remove from heat. Stir in flour, mix well. Cook 1 minute stirring occasionally. Gradually stir in cheese. Cook over medium heat, stirring, until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to boiling, but do not boil. Sprinkle with parsley; serve with croutons.