1/3 cup each chopped carrots, celery and green onions
1/2 cup water
1 cup chopped onion
1/2 cup butter, cubed
3/4 cup all-purpose flour
4 cups milk
3 cups chicken broth
1 jar (16 ounces) process cheese sauce
1/8 teaspoon cayenne pepper
In a saucepan, bring the carrots, celery, green onions and water to a boil; reduce heat. Simmer until crisp-tender; drain. Cool slightly. Place in a blender; cover and process until smooth.
In a large saucepan, saute onion in butter. Add flour; stir until blended. Gradually add milk and broth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly; reduce heat. Add cheese sauce, cayenne and pureed vegetables. Stir until cheese is melted.