|Nutritional Guidelines (per serving)|
|Servings: 6-8 bowls (6-8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Velveeta cheese makes this a smooth soup, but you could substitute part sharp Cheddar cheese. Garnish the soup with pickled jalapeño rings or roasted red pepper strips.
- 1/2 cup butter
- 1 cup carrots (cut in 1/8-inch dice)
- 1/2 cup celery (cut in 1/8-inch dice)
- 1/2 cup onion (chopped)
- 6 tablespoons flour
- 3 cups chicken broth
- 3 cups half-and-half
- 2 pounds Velveeta cheese (cut in small cubes)
- 1 tablespoon parsley (fresh, chopped)
- Garnish: pickled jalapeño slices or roasted red bell pepper slices
Melt the butter in a stockpot or Dutch oven over medium-low heat. Add the carrots, onions, and celery all at once and sauté until tender.
Add flour and stir until flour is blended into the butter.
Cook until mixture begins to turn a light brown color (a light roux).
Increase heat to medium-high and add the chicken broth a little at a time. 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 cubes are melted. If too thick, add more half-and-half or some milk to thin.
Just before serving add parsley. Garnish with the jalapeño pepper slices or roasted red bell pepper slices.