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Heat oil in a Dutch oven. Add celery, onion and garlic; sauté until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Strain vegetables, reserving broth in pan. Discard vegetables. Stir together evaporated milk and flour in a medium bowl; stir into broth. Cook and stir until thickened and bubbly.
Add 2 cups cheese; cook and stir over low heat until cheese is melted. If desired, stir in white pepper. If desired, sprinkle the 1/2 cup shredded cheese among individual servings.