Canadian Cheese Soup
CATEGORIES
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
- 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.