| | Directions | | Melt butter and add vegetable in big pot and sauté on low until tender. Stir in flour and cornstarch and cook until thick. Gradually, add milk, and chicken broth and stir with a whisk. Add soda and cheese and stir until cheese is melted on medium heat. Add seasonings and cook on low heat for 30 minutes. |
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| Ingredients | | - |  | 1/4 cup butter |
| - | | 1 onion, chopped (medium) |
| - | | 1 cup celery, diced |
| - | | 1/2 cup carrots, diced |
| - | | 1/4 cup flour |
| - | | 1 1/2 tablespoons cornstarch |
| - | | 4 cups milk |
| - | | 3 cans chicken broth |
| - | | 1/8 teaspoon baking soda |
| - | | 1 pound Kraft American Cheese |
| - | | 1 tablespoon Dried Parsley |
| - | | 2 teaspoons salt |
| - | | 1 teaspoon black pepper |
| - | | 1/2 teaspoon red pepper flakes |
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