Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.
Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.
Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.
