1 c. finely chopped onion
1 c. finely chopped celery
1 c. finely chopped carrots

Saute above ingredients in 1 stick butter until soft. Add 2 tablespoons cornstarch. Cook until bubbly. Add 1 quart chicken broth. Bring to a rolling boil, add 1 quart of sweet milk, let get hot. Add 2 pounds thinly sliced Velveeta cheese. Stir constantly until cheese melts.