1 1/2 - 2 quarts water (as much as necessary to cover veggies in pot)
3 cubes chicken bouillon
1 teaspoon salt
1/4 teaspoon pepper
6 tablespoons butter
6 tablespoons flour
3/4 cup milk
2 1/2 cups Kraft Natural Shredded Sharp Cheddar Cheese
Place all vegetables in a large stockpot and add enough water to cover. Add bouillon cubes, salt and pepper, and nutmeg. Place over medium-high heat and bring to a boil. Simmer 20 minutes or until vegetables are tender.
Meanwhile, melt butter in a small saucepan. Add flour and whisk to combine. Cook 1-2 minutes, stirring constantly, to remove floury taste. Slowly add milk, a bit at a time, stirring constantly until thickened and bubbly. Cook 5 minutes, stirring constantly.
Add milk mixture to stockpot, stirring to combine. Add cheese, a bit at a time, stirring well after each addition to incorporate and melt cheese. Salt and pepper to taste. Serve immediately, topped with additional cheese, if desired.