{"id":371,"date":"2014-03-24T17:50:30","date_gmt":"2014-03-24T21:50:30","guid":{"rendered":"http:\/\/eatingcardinals.com\/?p=371"},"modified":"2014-03-24T17:56:13","modified_gmt":"2014-03-24T21:56:13","slug":"cheesy-potato-soup","status":"publish","type":"post","link":"http:\/\/eatingcardinals.com\/?p=371","title":{"rendered":"Cheesy Potato Soup"},"content":{"rendered":"

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Cheesy Potato Soup<\/strong><\/p>\n

1 tablespoon butter<\/p>\n

3\/4 cup diced celery<\/p>\n

3\/4 cup grated carrots<\/p>\n

3\/4 cup chopped onion<\/p>\n

1 teaspoon dried basil<\/p>\n

1 teaspoon dried parsley<\/p>\n

4 cups vegetable broth<\/p>\n

4 cups diced peeled potatoes (1 3\/4 pounds)<\/p>\n

3 tablespoons butter<\/p>\n

3 tablespoons all-purpose flour<\/p>\n

2 cups Velveeta cheese, cut into cubes<\/p>\n

1 1\/2 cups milk<\/p>\n

3\/4 teaspoon salt<\/p>\n

1\/2 teaspoon cracked black pepper<\/p>\n

1\/4 cup sour cream for garnish (optional)<\/p>\n

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. \u00a0Meanwhile, in a small skillet, melt the 3 tablespoons of butter and add the flour. \u00a0Cook and stir for 3 minutes or until bubbly. \u00a0Add a bit of the soup broth to the flour mixture and then stir the flour mixture into the broth. \u00a0Cook and stir for 3 minutes. \u00a0Reduce heat to low. \u00a0Add the cheese, milk, salt and pepper. \u00a0Cook and stir until cheese melts.<\/p>\n

Served by Julie at Joanna’s Lake House 2014<\/p>\n

\"1\"<\/a> \"3\"<\/a> \"14\"<\/a> \"16\"<\/a> \"17\"<\/a> \"18\"<\/a> \"30\"<\/a> \"31\"<\/a> \"32\"<\/a> \"33\"<\/a> \"35<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

  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 … <\/p>\n

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