I tried this recipe at the request of one of my blog readers who remembered it from a little restaurant that I wrote about a few weeks ago. I have a cookbook from the restaurant, Helen’s Tea Room in Pasadena, Texas. This cookbook is full of little treasures and this is one of them. I have no idea if the restaurant still exists but I know it had many fans.
I made the soup exactly as written, but I cut quantity in half, it made lots! So the recipe I am presenting here is in the half quantity from the cookbook. It still made a half gallon of soup. Depending on how big the soup eater’s you are making it for are, it would easily serve 8 to 10. It’s would be easy enough to cut everything in half again. Garnish as desired. I used some new herb flavored crackers for a boost in flavor and texture.
I will make this recipe again, it was very good. But…. I have a few changes in mind. While Velveeta does melt and is nice and creamy, I will use a good shredded cheddar cheese, start with 2 cups of shredded cheese and add more to taste. I felt the Velveeta cheese added too much salt. I didn’t use any added salt but felt it still seemed salty, even though I did use a low sodium chicken broth. Half and half could be used instead of evaporated milk.
I loved the vegetables in this recipe, double them if desired.
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- ¼ Cup butter
- ¼ Cup minced green onion
- 1 Cup minced celery
- 1 Cup minced carrots
- ½ Cup flour
- 2 lbs. Velveeta cheese
- 2 Cups boiling water
- 2 Cups chicken broth
- 2 Cups evaporated milk
- 1 Cup whole milk
- salt and pepper to taste
- Saute vegetables in butter until slightly browned.
- Scald milk and broth together.
- Add flour to vegetables, mixing well. Add boiling water, scalded milk and broth to the vegetables, stir well.
- Tear cheese into small pieces and add to hot liquid mixture.
- Heat very slowly, until cheese melts (soup will curdle if heated too fast).