1/2 c. carrots, finely chopped
1/2 c. celery, finely chopped
1 1/2 c. water (just enough to cover vegetables)
1 onion, finely chopped
2 tbsp. butter
2 tbsp. flour
2 c. milk
1 c. chicken stock
1/2 lb. American cheese, diced
1/2 lg. sharp Cheddar, diced

Simmer the vegetables in boiling water until tender. Saute the onion in butter until tender. Do not brown. Add flour and blend well. Add milk and chicken stock. Add the cooked vegetables and the water they were cooked in. Add the diced cheese and let it melt. Serve immediately.