In a dutch oven melt Butter on medium high heat. Add Onions saute for 5 min. Reduce heat to medium and add flour (to make a Rue), saute for 2 min constantly stirring. Add Garlic and saute for 1 min.

Add Chicken Stock, Cream, Salt, Oregano ,Pepper, Dijon Mustard, and Chili Sauce, mix well.

Bring to a simmer and add Carrots, Celery, Potatoes. Allow to simmer for 30 min.

With immersion blender blend until smooth.

Add in Cheese allow to melt. Bring back to simmer.

Serve