Canadian Cheese Soup Lange

1/2-cup margarine
1-cup carrots, 1/8" cube
1/2-cup celery, 1/8" cube
3-cups chicken broth
3-cups half-and-half
2-pounds velveeta cheese small cubes


1-tablespoon fresh parsley chop fine diced tomatoes or diced jalapeno chilies as garnish. Melt the margarine in a dutch oven. Add the carrots, onions and celery all at once and sauté until soft but not brown. Add flour 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 jalapenos, if desired.