Serve this rich, creamy soup at holiday time, or to make a weekday dinner special.
Melt 4 tablespoons butter in heavy skillet or soup kettle. Saute celery, carrot, onion, and green pepper until tender. Add stock and simmer, partially covered, 15 minutes. As vegetables cook melt remaining 4 tablespoons butter in a saucepan. Stir in flour with whisk until blended. Over low heat add milk and cream, stirring constantly until mixture is smooth. Add cheese and season with salt and pepper. Slowly add cheese mixture to stock and stir until smooth. Heat gently. Do not boil.