Canadian Cheese Soup Hits The Spot

Cooler weather has hit Central Texas sooner than most Octobers and it has me in the mood to cook and bake and make soup!

I made my all time favorite, in fact I think it's the only soup I actually make - not one I reheat from a can, last week and messaged about it in Twitter and Facebook and had a few requests for the recipe. I had a feeling that there might be others that would also enjoy its yumminess.

Thanks to Momma Marian who shared it with my family probably over 20 years ago now.

Canadian Cheese Soup

1/4 onion
2 stalks celery chopped
2 carrots grated
1 qt (2 14.5 oz) cans chicken broth
3/4 lb Velvetta cheese
1/2 stick butter
1/4 c flour
5 oz evaporated milk
5 oz water

Saute veggies in butter. Add flour and stir. Stir in broth. Simmer on low temperature for 1 hour. Add milk, water and cheese. Stir over low heat until melted. Serves 4.

Momma Marian commented on my post of making it over the last few days and said she added it on top of broccoli recently. She also indicated serving it with Oyster Crackers when she originally shared it.

Personally, I don't know why I hadn't thought of it earlier, but I think I'm going to add some bacon to it next time. Wowza!

Oh, it's probably not the healthiest thing you'll enjoy this winter.