1/2 c. finely chopped onion
1/4 c. finely chopped carrot
1/4 c. finely chopped celery
3 c. vegetable broth or chicken broth
1 tbsp. cornstarch
2 tbsp. water
1 c. (4 oz.) diced sharp Cheddar cheese
10 3/4 oz. can condensed cream of potato soup
8 oz. jar pasteurized process cheese spread

In large saucepan, combine onion, carrot, celery and vegetable broth. Bring to boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. (At this point, broth mixture can be pureed in blender or food processor until smooth.)

In a small bowl, combine cornstarch and water; mix well. Stir into broth mixture. Bring to a boil then reduce heat. Add Cheddar cheese, potato soup and cheese spread; whisk until cheese is melted and mixture is well combined. Heat gently. Do not boil. Makes 6 (1 cup) servings.