Cheese Soup - Betty Deane

4 oz margarine
1 c flour
1 qt milk
2 lb Velveeta
1/2 lb grated sharp cheddar cheese
1 large chopped onion
2 sliced carrots
1 bunch chopped celery
2 cans chicken broth
2 qt water

In a large pot, combine carrots, onions, celery, chicken broth and water. Boil until vegetables are soft (45-60 minutes). Meanwhile, melt Velveeta in milk in a large double boiler or over very low direct heat. When veggies are almost done, melt margarine in skillet and stir in flour mixture until smooth. Blend into stock and veggies until all lumps are dissolved. Stir over low heat until consistency of thick cream. Blend in Velveeta and milk mixture, add grated cheese and stir until melted and mixed.

Makes 1 gallon