3 cups chicken broth
1 1/2 cups coarsely-shredded carrots
1/2 cup sliced green onion
2 1/2 cups milk
4 tablespoons all-purpose flour
1 teaspoon dry ground mustard
1/4 teaspoon pepper
1 8-ounce package cream cheese, softened
2 cups shredded sharp cheddar cheese
Combine chicken broth, carrots and green onion in a Dutch oven pan and heat on medium heat.
In a medium bowl, combine milk, flour, dry mustard, and pepper and mix well. Stir into chicken broth. Cook, stirring occasionally, till thickened and bubbly. Remove 1 cup of the broth from the pan and place in a medium mixing bowl.
Add softened cream cheese and stir until blended well and cream cheese is almost melted. Pour this back into the heated broth mixture and stir well. Heat through. Just before serving, add sharp Cheddar cheese and stir until all is melted.
Per serving: 301 Calories; 11g Carbohydrate; 1g Dietary Fiber; 22g Fat; 14g Protein; 71mg Cholesterol; 592mg Sodium.