1 stick butter
1/2 c. minced onion
1/2 c. celery, chopped
1/2 c. grated carrots
1/2 c. flour
2 tbsp. cornstarch
2 c. chicken stock
1 qt. milk (rich)
2 c. Velveeta cheese, grated

Saute onion, celery and carrots in butter. Cream flour and cornstarch, add chicken stock and milk. Cook until thick. Add sauteed vegetables and cheese. Cover and simmer 1 hour.