1/4 c. butter
1/2 c. finely diced onion
1/2 c. finely diced carrots
1/2 c. diced celery
1/4 c. flour
1 1/2 tbsp. cornstarch
1 qt. chicken stock or Campbell's chicken broth
1 qt. milk
1/8 tsp. baking soda
1 lb. Velveeta cheese
Salt & pepper to taste
2 tbsp. parsley, chopped

Melt butter in Dutch oven; add onions, carrots, celery and saute over low heat until soft. Add flour and cornstarch and cook until bubbly. Add stock and milk and make a smooth sauce. Add soda and cheese. Season with salt and pepper; add parsley a few minutes before serving.