1 med. onion, chopped
1 lb. carrots, shredded
1 sm. bunch celery talks, chopped
6 c. water
1 c. flour
2 c. chicken broth
1 lb. Velveeta cheese, cubed
3 c. milk
1-2 tbsp. seasoned 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. Season with salt and pepper to your taste.