Mary Jane's Farm magazine, and although I had to steal the photograph from the magazine because my soup wasn't nearly so pretty, it still tasted absolutely fabulous. If you don't get the magazine, you should.
Here's the recipe:
Saute 1 diced onion in 4 T butter. Add 1/4 cup flour, 1 t dry mustard, and 1/2 t cayenne pepper; stir for 3 minutes. Ad 4 cups chicken broth, 1/2 cups dice carrots, and 1/2 cups diced potatoes; bring to a boil, then reduce heat and simmer for 30 minutes. Ad 2 cups half-and-half and 3 cups grated cheddar cheese; cook for 5 minutes. Add salt to taste. Serves 6. Yum!