Houston's Canadian Cheese Soup
1/2 cup margarine
1 cup carrots, cut in 1/8" cubes
1 cup onions, chopped
1/2 cup celery, cut in 1/8" cubes
2 tablespoons flour
3 cups chicken broth
3 cups half-and-half
2 lb. Velveeta cheese, cut in small
cubes
1 tablespoon fresh parsley, chopped
fine
Diced tomatoes or diced jalapeno chiles
as garnish
Melt the margarine 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.
