• 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 lbs Velveeta cheese, small cubes
• 1 Tbsp Fresh parsley, chopped fine
• Diced tomatoes and/or Diced jalapeno chilies (if desired)

1. Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and sauté until soft but not brown.
2. Add flour and stir to combine.
3. Cook until mixture begins to turn a light-brown color.
4. Over medium-high heat, add the chicken broth a little at a time. Stir with a whisk and continue to cook until a thick base if formed.
5. Add Half-and-half, being careful not to let it boil.
6. Add cheese, stirring until melted.
7. Just before serving add parsley. Garnish with diced tomatoes and/or jalapenos, if desired.

(Niki BC)