Houston's Canadian Cheese Soup
A copycat of Houston's Canadian cheese soup — a rich, creamy Velveeta cheese soup with a mirepoix of carrots, onion and celery, garnished with parsley, diced tomatoes and jalapeños.
⏱️ Prep: 15 min🍳 Cook: 30 min
Nutritionper 100 g›
155
Calories
6g
Protein
6g
Carbs
12g
Fat
Ingredients
| 1/2 cup (115 g) | butter |
| 1 cup (130 g) | carrots, in 1/8-inch (3 mm) cubes |
| 1/4 cup (30 g) | all-purpose flour |
| 1 cup (160 g) | onion |
| 1/2 cup (50 g) | celery, in 1/8-inch (3 mm) cubes |
| 3 cups (720 ml) | chicken broth |
| 3 cups (720 ml) | half-and-half |
| 2 lb (900 g) | Velveeta cheese |
| 1 tbsp | fresh parsley |
Instructions
- Melt the butter in a Dutch oven. Add the celery, carrots and onion and sauté until soft but not browned.
- Add the flour and stir to combine. Cook until the mixture begins to turn light brown.
- Over medium-high heat, gradually add the chicken broth a little at a time, stirring with a whisk until you get a thick base.
- Add the half-and-half, taking care not to let the mixture boil.
- Add the cheese and stir until melted.
- When ready to serve, stir in the parsley. Garnish with diced tomatoes and jalapeños if desired.