2 carrots, finely chopped
2 stalks celery, finely chopped
1 med. white onion, finely chopped
2 1/2 lb. process cheese spread, cut in chunks
2 qt. water with chicken base (or use 1 can chicken broth)
A roux made by mixing 1 c. soft butter & 1 c. flour together

Boil water with chicken base and vegetables together. While boiling, add cheese and turn off fire. Stir until cheese is melted. Add roux as necessary to thicken. It freezes well and can be kept in the refrigerator for several days. When reheating, use a double boiler.