Cheese Soup

¼ cup butter
1 cup diced sweet onion
½ cup diced carrot
1 cup diced celery 
¼ cup all-purpose flour
1 tablespoons cornstarch
4 cups chicken broth or bone broth
1 cup half and half or heavy cream 
1 pound cubed Velveeta
2 cups grated sharp cheddar cheese 
¼ tsp smoked paprika

salt and pepper to taste (cheese is salty) 

Optional - pinch of cayenne

Dice the onions, carrots, and celery. Grate the cheddar cheese, and cube the Velvetta.  

In a large pot melt butter and saute onions, carrots and celery until tender.

Stir in flour and cornstarch, cook another 3 minutes.

Add chicken stock or bone broth.  

Add half and half or cream gradually.  

Reduce heat so the soup doesn't boil.  

Add cheese and stir until melted.  

Add smoked paprika.  

Use a stick blender until  soup is smooth.  You can also use a Vitamix blender.  

Simmer until thick.