Nutritional Info

Nutrition Facts

Serving Size 1 (311g)

Calories 913
Calories from Fat 520 (57%)
Amount Per Serving %DIV
Total Fat 57.8g 89%
Saturated Fat 36.5g 183%
Monounsaturated Fat 18.1g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 181.7mg 61%
Sodium 8814.2mg 383%
Potassium 888.8mg 19%
Total Carbohydrate 47.2g 16%
Dietary Fiber 2.4g 10%
Sugars 5g
Protein 44.5g 89%

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Recipe Description
This cheese soup is creamy and rich, and goes so well with a piece of crusty garlic bread.
Prep time
10 min
Cook time
25 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  butter
1 Cup(c)  carrots, diced in 1/8 inch cubes
1 Cup(c)  onions, diced
1/3 Cup(c)  celery, diced in 1/8 inch cubes
1/4 Cup(c)  flour
3 Cup(c)  chicken broth
3 Cup(c)  half and half
2 Pound(lb)  pasteurized processed cheese (like velveeta)
1 Tablespoon(T)  fresh parsley, chopped


Melt the butter in a large, heavy soup pot over medium heat. Add the carrots, onions and celery all at once. Saute the vegetables until they're soft, but do not let them brown. Add the flour to the pot and stir to combine. Cook until the mixture begins to turn a light brown color. Raise the heat to medium high and add the chicken broth a little at a time. Continue to cook the soup and stir it with a whisk until it thickens to the consistency of a thin pudding. Add the half and half and reduce the heat to medium low. Do not let the soup boil. Add the cheese, stirring until it's melted. Just before serving, add the parsley. Garnish with diced tomatoes and jalapenos, if desired.

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Canadian Cheese Soup
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