Prep 10 mins
Cook 20 mins
Not sure who gave me this recipe as I have had it for many years. This is a wonderful soup and great comfort food as well.
- 1⁄4 cup butter
- 1⁄2 cup onion, diced
- 1⁄2 cup celery, diced
- 1⁄2 cup carrot, diced
- 1 1⁄2 tablespoons cornstarch
- 4 cups chicken broth (room temp.)
- 4 cups milk (room temp.)
- 1⁄8 teaspoon baking soda
- 1 lb Velveeta cheese, cubed
- 1 teaspoon salt & pepper
- 1⁄8 teaspoon cayenne pepper
- 1 tablespoon dried parsley
- 1⁄2 teaspoon paprika
- Melt butter in heavy saucepan. Saute' vegetables until tender.
- Stir in flour and cornstarch. Cook until bubbly.
- Add stock and milk gradually;
- blending into smooth sauce.
- Add soda and cheese cubes; stir until
- Season with salt & pepper; add parsley.
- Before serving,heat thoroughly in double boiler. DO NOT LET BOIL.
- Garnish with paprika.
- Serve and enjoy!
Fun Fact ... Velveeta wasn't invented until 1918. So whoever made this recipe in 1886 had to wait 32 years before actually cooking it!
This recipe is missing 1/2 cup of flour to be added to the pan of sautéed vegetables with the cornstarch.
This soup was gross. I was very excited because i love velveeta cheese, but this soup turned out runny and flavorless.