Cheese Soup

1/4 cup unsalted butter
1 cup finely diced onion
1 cup finely diced celery
1 cup finely diced carrot
1/2 cup flour, divided
1-1/2 Tbs cornstarch
4 cups chicken broth
4 cups milk
2 cups sharp cheddar cheese, grated
1/2 tsp baking soda
White pepper
2 Tbs chopped fresh chives

Melt butter in a large pot over medium heat. Sauté onions, celery and carrots until soft. Add 1/4 cup flour and cornstarch and cook until mixture is bubbling.

Add chicken broth and milk, whisking to blend well with the roux. Continue to heat over medium heat until soup is at a strong simmer.

Meanwhile, toss grated cheddar cheese with the remaining 1/4 cup of flour and baking soda.

When soup is at a strong simmer, Reduce heat to low and add the floured cheese mixture to the soup, stirring until completely melted. Add white pepper to taste.

Garnish each serving with fresh chives.