Instructions: Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and saute 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.