2 c. carrots, chopped fine
2 c. celery, chopped fine
2 c. onion, chopped fine
2 c. chicken broth
1 gallon milk
10 tbsp. cornstarch
2 sticks butter
4 1/2 lbs. Velveeta cheese, cubed
Salt & pepper to taste
Parsley flakes (opt.)

Cook prepared vegetables in chicken broth until tender. Heat milk, do NOT boil. Combine cornstarch and butter, mixing well. Slowly add cornstarch mixture to hot milk, stirring until smooth. Add vegetable mixture to this. Add cubed cheese, stirring constantly until cheese melts. Parsley flakes can be sprinkled on top of each serving.