Grace Jean's Cheese Soup

By kdsorgen

Ingredients

• 3/4 cup carrots (about 1 big carrot)
• 3/4 cup celery
• 3/4 cup onion
• 1 stick margarine
• 1/4 cup green onions, bottoms and tops
• 1/2 cup flour
• 2 Tbsp. corn starch
• 1/8 tsp. soda
• 40 oz. (5 cups) chicken broth or 3 cans Swanson's
• 1 quart whole milk
• 1 lb. Velveeta cheese cut up

Preparation

Step 1

Chop carrots, celery and onion in food processor or grate finely. Sauté with margarine until tender (about 30 minutes). Add green onions and sauté. Mash and add to vegetable flour, corn starch and soda. Then add broth, milk and Velveeta. Simmer until cheese melt and soup thickens.

Freezes well.

Makes almost one gallon.