1/2 c. butter
1 tbsp. instant minced onion
1/2 c. finely diced carrots
1/2 c. finely diced celery (use food processor if possible)
1/2 c. flour
Bacon
2 tbsp. cornstarch
2 cans (14 1/2 oz. each) chicken broth
1 qt. milk
1/8 tsp. baking soda
2 to 3 c. grated cheddar cheese
Salt and pepper to taste

Melt butter in large pot. Add onions, carrots and celery and saute until soft. Add flour and cornstarch and stir well. Add chicken stock and milk. Cook, stirring constantly until mixture has a smooth velvet texture and thickens. Add soda and cheese and stir until blended. Season with salt and pepper. Sprinkle with crisp crumbled bacon just before serving.