1/4 c. butter (melt in lg. stew pot)
1 c. diced potatoes
1/2 c. diced carrots
1/2 c. diced celery
1/2 c. diced green pepper

Saute' in stew pot until vegetables are tender.

Add:

1 1/2 qts. chicken broth (6 c.) OR 6 c. water and 6 bouillon cubes

Simmer for 30 minutes.

Add:

1 c. grated sharp Cheddar cheese
1 c. sliced or cubed Velveeta cheese
1/4 c. chopped parsley

After this is added to soup mixture, cook over low heat until cheeses are melted. Stir constantly.

Blend together 1/4 cup cornstarch and 1 cup of milk. When mixed well, add to soup and stir until thickened. Salt and pepper to taste and serve immediately.

This can be made in the crock pot after sauteing vegetables as above add all ingredients to crock pot to cook.