1 package (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups shredded cheddar cheese
In a Dutch oven, saute the carrots, celery, onion and green pepper in butter until tender. Stir in flour and salt until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheeses until melted.
This recipe was tested with Land O'Lakes light stick butter.