1 med. onion, chopped
1 lb. carrots, shredded
1 bunch celery stalks, chopped
6 c. water
1 c. flour
2 c. chicken broth
1 lb. Velveeta cheese, cubed
3 c. milk
1-2 tbsp. seasoning salt

Place all vegetables in a large soup pot and cover with the water; simmer until vegetables are tender. Reduce heat to medium-low. Blend flour with chicken broth until smooth, stir into vegetable mixture. Add Velveeta and stir until melted. Add milk and seasoning. Simmer on low for 20 minutes.