Ingredients
Scale
- ¼ cup butter
- 1 cup diced onion
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 cup diced carrot
- 1 cup diced celery
- 1/4 cup flour
- 1 Tbsp cornstarch
- 4 cups chicken broth or stock
- 1 cup heavy whipping cream
- 1 lb cubed Velveeta
- 2 cups grated cheddar cheese (don’t use pre-grated or it won’t melt well!)
- 1 tsp dried parsley or fresh chopped (I didn’t use this)
- 1/4 tsp cayenne
- 1/4 tsp paprika
Instructions
- In a large pot, melt the butter with salt and pepper. Add the onions, carrots, and celery. Cook for 5 minutesuntil tender.
- Stir in flour and cornstarch, cook another 3 minutes.
- Add in chicken stock and heavy whipping cream gradually, blending until smooth for about 3-5 minutes.
- Turn heat down to medium-low, don’t allow soup to boil at any point.
- Add cubed cheese and grated cheddar cheese, stir until melted, about 5 minutes.
- Add parsley, cayenne, and paprika.
- Using an emersion blender stick, mix soup until smooth, and creamy. (Or blend in a blender in small batches with the lid cracked and be careful it’s hot!)
- Simmer on medium-low for 20 minutes until it thickens.
- Serve topped with parmesan croutons. Serves 8.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
