Canadian Cheese Soup PT30M https://img2.recipesrun.com/201907/2019/0917/ff/a/563090/300x200x50.jpg 6 servings Ingredients: 2 slices Mexican pepper 1 tbsp. Parsley (fresh, chopped) 2 pounds Cheese (cut in small cubes) 3 cups Half cream 3 cups Chicken broth 6 tbsp. Flour 1/2 cup Onion (chopped) 1/2 cup Celery (cut in dice) 1 cup Carrots (cut in dice) 1/2 cup Butter

Canadian Cheese Soup

By Tracy

6 Person
30 Minutes
534 Calories
Canadian Cheese Soup With Vegetables is an easy delicious soup that you can try in your kitchen at dinner time. The Velveeta cheese makes this a smooth soup, but you could substitute part sharp Cheddar cheese. Garnish the soup with Mexican pepper slices or roasted red pepper strips. Hope you could enjoy it!

Ingredients

  • 2 slices Mexican pepper

  • 1 tbsp. Parsley (fresh, chopped)

  • 2 pounds Cheese (cut in small cubes)

  • 3 cups Half cream

  • 3 cups Chicken broth

  • 6 tbsp. Flour

  • 1/2 cup Onion (chopped)

  • 1/2 cup Celery (cut in dice)

  • 1 cup Carrots (cut in dice)

  • 1/2 cup Butter

Method

  • 01
    Melt the butter in a stockpot or dutch oven over medium-low heat. Add the carrots, onions, and celery all at once and saute until tender.
  • 02
    Add flour and stir until flour is blended into the butter.
  • 03
    Cook until mixture begins to turn a light brown color (a light roux).
  • 04
    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.
  • 05
    Add half and half, being careful not to let it boil.
  • 06
    Add cheese, stirring until cubes are melted. If too thick, add more half-and-half or some milk to thin.
  • 07
    Just before serving add parsley. Garnish with the Mexican pepper slices.

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Canadian Cheese Soup

Canadian Cheese Soup With Vegetables is an easy delicious soup that you can try in your kitchen at dinner time. The Velveeta cheese makes this a smooth soup, but you could substitute part sharp Cheddar cheese. Garnish the soup with Mexican pepper slices or roasted red pepper strips. Hope you could enjoy it!
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 534 Kcal
  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Total Time 30 Mins
02 Ingredients
2 slices Mexican pepper
1 tbsp. Parsley (fresh, chopped)
2 pounds Cheese (cut in small cubes)
3 cups Half cream
3 cups Chicken broth
6 tbsp. Flour
1/2 cup Onion (chopped)
1/2 cup Celery (cut in dice)
1 cup Carrots (cut in dice)
1/2 cup Butter
03 Method
Step 1
Melt the butter in a stockpot or dutch oven over medium-low heat. Add the carrots, onions, and celery all at once and saute until tender.
Step 2
Add flour and stir until flour is blended into the butter.
Step 3
Cook until mixture begins to turn a light brown color (a light roux).
Step 4
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.
Step 5
Add half and half, being careful not to let it boil.
Step 6
Add cheese, stirring until cubes are melted. If too thick, add more half-and-half or some milk to thin.
Step 7
Just before serving add parsley. Garnish with the Mexican pepper slices.
04 Author
Tracy Tracy
88 Recipes
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