1/2 c. diced onion
1/2 c. carrots, diced
1/2 c. celery, diced
1/4 c. butter
1/4 c. all purpose flour
1 tbsp. cornstarch
4 c. milk
4 c. chicken broth
1/2 tsp. baking soda
1 lb. American cheese, sharp

Saute onion, carrots, celery in butter in large Dutch oven 5 minutes or until tender. Add flour and cornstarch, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and chicken broth, cook over medium heat, stirring constantly until thickened and bubbly. Stir in baking soda and cheese. Reduce heat to low, cool, stirring constantly until cheese melts. Serve hot or cold. Makes 2 quarts.