1 stalk celery, sliced
4-5 baby carrots, sliced
1/2 onion, chopped
1 (15 oz.) can fat-free chicken broth
dash salt
dash paprika
dash white pepper
1 cup 2% milk
1/2 cup processed light Velveeta (or American cheese)
1/4 cup shredded cheddar cheese
2 tbsp. flour + water
1 tbsp. chopped fresh parsley (optional for garnish)

In a large pot cook first 7 ingredients in chicken broth over medium heat until vegetables are soft and cooked. Add final ingredients (dissolve flour in a little water and hot liquid first to prevent lumps) and cook until cheeses are melted, stirring occasionally. Garnish with parsley, if desired.

Note: This recipe is easily doubled.

Submitted by: JANIS TEY