Canadian Cheese Soup

Canadian Cheese Soup: A Bowl of Creamy Nostalgia

This Canadian Cheese Soup is pure creamy comfort! It’s the recipe I learned in high school and never dared to change. Packed with Velveeta, tender veggies, and a touch of nostalgia, it pairs perfectly with your favorite sandwich.

Software (a.k.a. Ingredients)

1/2 cup butter
1/4 cup all-purpose flour
1 cup carrots diced into 1/8-inch cubes
1 cup onion diced into 1/8-inch cubes
1/4 cup celery diced into 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 finely chopped
Optional garnishes: diced tomatoes sliced jalapeños

Procedure (a.k.a. The Magic)

Butter Meets Veggies
Grab your Dutch oven (or your biggest soup pot) and melt the butter over medium heat. Toss in the diced carrots, onions, and celery all at once—no veggie left behind! Sauté until they’re soft but not browned. Think “gentle sauté,” not “veggie bonfire.”
Flour Power
Sprinkle the flour over the veggies like you’re casting a magical spell, then stir it all together. Cook until the mixture turns a light golden-brown color. It’s not cookie dough, but it’s close!
Whisk Your Way to Greatness
Over medium-high heat, gradually pour in the chicken broth while whisking like your life depends on it. Keep stirring until you’ve got a thick, velvety base. Pat yourself on the back—you’re officially a soup wizard.
Get Creamy
Lower the heat and slowly add the half-and-half. Be patient here—no boiling allowed! (We’re making soup, not a science experiment.)
Cheese, Please!
Add the Velveeta cubes a handful at a time, stirring after each addition until they melt into cheesy perfection. If anyone walks by, feel free to say, “I’m making liquid gold!”
Final Touch
Right before serving, sprinkle in the chopped parsley for a pop of freshness. If you’re feeling fancy, garnish with diced tomatoes and jalapeños. Now your soup not only tastes amazing but also looks Instagram-worthy.