2 c. salted water
1 c. finely chopped carrots
1 c. finely chopped celery
1/2 c. chopped onion
1 med. onion, chopped
1/2 c. butter
3/4 c. flour
4 c. boiling milk
4 c. boiling chicken broth
1 lb. sharp cheddar, grated
1 lb. Velveeta, grated
Salt, to taste
White pepper, to taste

In small saucepan put water, carrots, celery, and 1/2 cup onion. Boil until celery loses color. In large pan (4 quart) begin boiling milk and broth. In skillet saute medium onion in butter until wilted. Blend in flour to make paste. Slowly add flour mixture to broth/milk whisking constantly until smooth. Add vegetables with liquid and cheeses. Whisk constantly until cheese is melted. Bring to a boil while whisking then remove from heat. Serves 10-12. Freezes well.