Canadian Cheese Soup

Houston's Copycat Recipe

Serves 8

1/2 cup butter
1 cup carrots 1/8 inch cubes
1/4 cup flour
1 cup onions
1/2 cup celery 1/8 inch cubes
2 tablespoon flour
3 cups chicken broth
3 cup half and half
2 pounds Velveeta
1 tablespoon fresh parsley

Melt 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 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.