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½ cup chicken broth
2 large potatoes, chopped
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
2 ½ cups milk
2 cups shredded cheddar cheese
½ cup croutons

Heat Broth to boiling in 2-quart saucepan.
Add potatoes.
Bring to boiling then reduce heat, cover and simmer 10 minutes or until potatoes are tender.
Heat margarine, stir in flour.
Stir in potatoes with broth, and the milk.
Heat to boiling over medium heat, stirring constantly.
Bring to boiling stir in cheese, reduce heat, stir until cheese is melted.
Sprinkle with croutons.
4 servings