Cheesy Potato Soup
1 tablespoon butter
3/4 cup diced celery
3/4 cup grated carrots
3/4 cup chopped onion
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups vegetable broth
4 cups diced peeled potatoes (1 3/4 pounds)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups Velveeta cheese, cut into cubes
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup sour cream for garnish (optional)
In a large saucepan, saute the celery, carrots, and onions in the 1 tablespoon of butter until tender. Stir in the basil and parsley. Pour in the vegetable broth and add the potatoes. Bring to a boil and then reduce heat, cover and simmer for 10 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt the 3 tablespoons of butter and add the flour. Cook and stir for 3 minutes or until bubbly. Add a bit of the soup broth to the flour mixture and then stir the flour mixture into the broth. Cook and stir for 3 minutes. Reduce heat to low. Add the cheese, milk, salt and pepper. Cook and stir until cheese melts.
Served by Julie at Joanna’s Lake House 2014
