Houston's Canadian Cheese Soup recipe

Source: Houston's Restaurant

1/2 cup margarine
1 cup carrots, 1/8-inch cubes
1/2 cup celery, 1/8-inch cubes
3 cups chicken broth
3 cups half-and-half
2 pounds Velveeta cheese, cut into small cubes
1 tablespoon fresh parsley, chopped fine
Diced tomatoes or diced jalape�o chiles (for garnish)

Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and saut� until soft but not brown. Add flour (see note) 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 if formed.

Add half-and-half, being careful not to let it boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalape�os, if desired.

NOTE: Houston's did not provide the amount of flour needed for the roux in this recipe. I would probably add about 1/4 to 1/2 cup flour.