Processed cheese spread gives this cheese soup an extra creamy texture.

Cream of Cheese Soup

1/2 cup grated carrot

3/4 cup chopped celery

2 cups chicken broth
3 tablespoons butter

2 tablespoons minced onion
1/3 cup all-purpose flour
2 cups milk
1/2 pound processed cheese spread, diced

1. In a large saucepan over medium low heat add grated carrots, chopped celery and chicken broth, simmer for 10 minutes, or until the vegetables are tender. Set aside.
2. In a large stockpot over medium heat saute onion in butter, add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add milk and chicken broth mixture. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in processed cheese spread; stirring until the cheese melts.

Makes 4 servings.