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Canadian Cheese Soup




Source of Recipe


old recipe


Recipe Introduction


Serving Size: 8-10


List of Ingredients




1/2 C. Butter
1 C. Carrots 1/8 inch cubes
1/4 C. Flour
1 C. Onions
1/2 C. Celery 1/8 inch cubes
2 Tbsp. Flour
3 C. Chicken Broth
3 C. Half and Half
2 lbs. Velveeta
1 Tbsp. Fresh Parsley

Recipe




Melt butter in a Dutch oven. Add the carrots, onions and celery all at once. And sauté 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 is formed. Add half and half being careful not to let boil. Add cheese, stirring until melted. Just before serving add parsley.

Garnish with diced tomatoes and jalapenos if desired.