Vegetable Cheese Soup

2 tablespoons chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups milk
1-1/2 cups chicken broth
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup process cheese sauce

In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted. Makes 7 servings.