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Canadian Cheese Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/2 cup butter
1 cup Carrots, 1/8" cube
1/2 cup Celery, 1/8" cube
3 cups Chicken broth
3 cups Half-and-half
2 pounds Velveeta cheese, small cubes
1 tablespoon Fresh parsley, chop fine
Diced tomatoes, or Diced jalapeno chilies as, garnish (opt)


Directions


Melt the butter in a Dutch oven. Add the carrots, onions and


celery all at once and saute until soft but not brown. Add flour


and stir to combine. Cook until mixture begins to turn a light-


brown color. Over medium high heat, add the chicken broth a


little at a time. Stir and continue to cook and stir with a


whisk until a thick base if formed. Add half and half being


careful not to let it boil. Add cheese, stirring until melted.


Just before serving add parsley. Garnish with diced tomatoes and


jalapenos, if desired.


Pairs Well With


Notes

This is not low fat; so if fats are your demon scroll on by

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