Nutritional Guidelines (per serving) | |
---|---|
534 | Calories |
35g | Fat |
29g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings: 6-8 bowls (6-8 servings) | |
Amount per serving | |
Calories | 534 |
% Daily Value* | |
Total Fat 35g | 45% |
Saturated Fat 22g | 110% |
Cholesterol 110mg | 37% |
Sodium 2318mg | 101% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 2g | 6% |
Protein 28g | |
Calcium 791mg | 61% |
*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.
Ingredients
- 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
Steps to Make It
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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.
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Add flour and stir until flour is blended into the butter.
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Cook until mixture begins to turn a light brown color (a light roux).
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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.
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Add half and half, being careful not to let it boil.
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Add cheese, stirring until cubes are melted. If too thick, add more half-and-half or some milk to thin.
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Just before serving add parsley. Garnish with the jalapeño pepper slices or roasted red bell pepper slices.