Melt butter 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 cominge. Cook until mixture begins to turn a light brown color. Over med 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 is formed. Add 1/2 and 1/2 being careful to not let boil. Add cheese stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapeno's if desired.
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