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.”

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!

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.

Lower the heat and slowly add the half-and-half. Be patient here—no boiling allowed! (We’re making soup, not a science experiment.)

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!”

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.