Cheese Soup of New Mexico

Some of the best soups I've ever tasted were in Mexico. Mexican cooks have a decided feel for making different and extremely tasty soups. This is one of them.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1⁄4 cup butter
• 1⁄2 cup  finely diced onion
• 1⁄2 cup  finely diced celery
• 1⁄4 cup all-purpose flour
• 1 1⁄2 tablespoons cornstarch
• 4  cups  chicken stock
• 4  cups milk
• 1⁄8 teaspoon baking soda
• 1  cup Velveeta cheese, cut in cubes
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon  garlic salt
• 2  tablespoons  finely chopped parsley

Directions

1. Melt butter in a pot large enought to hold all the ingredients.
2. Saute onions and celery over low heat until soft.
3. Add the flour and cornstarch and stir until it bubbles.
4. Gradually add chicken stock and milk and stir until smooth.
5. Add baking soda, cheese, pepper and garlic salt, stir.
6. Cook over low heat until the cheese melts and blends into the mixture.
7. Add the parsley and cook for five more minutes more and serve.