1 carrot (chopped or diced - fine)
1 stalk celery (chopped up fine)
1 bunch green onions (cut up fine)
2 c. milk
2 cans chicken broth or about 3 c. strong bouillon
3/4 jar Cheez Whiz (lg., 15 oz.)
1 stick butter
1/2 c. flour
2 c. water

Chop the carrot, celery and onion and cook them in 2 cups water. Heat the milk (don't boil) and the chicken broth. In a large pan (I use my 4 quart pressure cooker pot) melt the butter and then use a whisk to combine the flour for a roux. Brown the roux (lightly). Slowly add the chicken bouillon using the whisk the whole time - it thickens quickly. Then add the water with the vegetables and last add the milk. Stick the whisk into the Cheez Whiz jar so the cheese is in the whisk and begin to add to mixture.

White pepper and/or cayenne pepper are optional for seasoning.