1/4 c. butter
1/2 c. finely diced onions
1/2 c. finely diced carrots
1/2 c. finely diced celery
1/4 c. flour
3 tbsp. cornstarch
1 qt. chicken stock (or bouillon)
1 qt. milk
1/8 tsp. baking soda
1 c. Cheez Whiz (can add more)
Salt & pepper
2 tbsp. parsley

Melt butter in pot for soup; add onions, carrots, celery and saute over low heat until soft. Add flour and cornstarch; cook until bubbly. Add stock (or bouillon) and milk; make a smooth sauce. Add soda and cheese. Heat and stir until cheese melts. Season with salt and pepper. Add parsley a few minutes before you serve.