Canadian Cheese Soup

2 cups chicken stock
1 cup carrotts
1 1/2 cups celery
8 oz. butter
1/4 cup onion, minced
1/2 cup flour
6 cups milk
8 oz. american cheese
8 oz. cheddar cheese

Heat chicken stock, carrotts, celery. Let simmer until celery and carrotts are as soft as you like.
In separate pan sautee onions in butter just until transparent. Add flour, stir with fork mixing well. Cook 2-4 minutes. Add chicken stock mixture and milk. Bring to a boil. Turn heat to low. Add cheeses and stir until melted.

This soup is maybe the most delicious soup I've EVER had! And i usually add extra celery and carrotts. you can also add almond slivers that you toast or sautee with the onions.