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Submitted by: Gladys Kielar from Perrysburg, OH
Originally shared on the web 02/17/2011

14-1/2 oz. can vegetable broth
1 t. dried, minced onion
1/2 t. garlic, minced
1 T. fresh chives, chopped
8-oz. pkg. shredded Cheddar cheese
1/2 c. milk

Mix all ingredients except cheese and milk in a soup pot. Bring to a boil over medium heat. Add cheese; stir to melt. Reduce heat to low; stir in milk. Simmer until heated through. Makes 4 servings.