Cheese Soup

• 1 1/2 qt. water
• 4 to 5 stalks diced celery
• 1/4 medium onion, diced
• 2 to 3 medium carrots, grated
• 2 oz. chicken base
• 2 sticks melted margarine
• 2 c. flour
• 1 (16 oz.) jar Cheez Whiz
• 2 oz. grated Swiss
• 2 oz. grated Cheddar
• 3 + c. milk

1. Makes 1 gallon.
2. Pour water into a large stock pot and bring to a boil.
3. Add celery, onions, carrots and chicken base; simmer for 30 minutes.
4. Melt margarine over low heat in a large skillet; add flour and mix constantly until smooth.
5. Cook for 8 to 10 minutes without scorching.
6. Add roux to soup and continue to stir until smooth and thick.
7. Add Cheez Whiz and grated cheese until cheese is melted.
8. Add heated milk to soup (add additional milk if soup is too thick).

water, celery, onion, carrots, chicken base, margarine, flour, grated swiss, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820213 (may not work)