Sauté onion and celery in butter in kettle 3 minutes or until soft.

Stir in flour, mustard and Worcestershire sauce.

Cook, stirring, 2 minutes or until vegetables are evenly coated and mixture is bubbly.

Stir in broth, carrots, and potatoes.

Optional: add kielbasa sausage cut into ¼” slices, if you wish.

Bring to boiling.

Lower heat; cover; simmer, stirring occasionally, 25

minutes or until potatoes and carrots are tender.

Add milk.

Cook over medium heat until ALMOST boiling; do not boil.

Reduce heat to low; stir in cheese until melted.

Add pepper and salt, if you wish.

Ladle into soup tureen or heated soup bowls.

Garnish with extra cheese.