Cheesy Potato Soup

Cheesy Potato Soup

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Dinner tonight was Cheesy Potato Soup.  I turned it from a hamburger soup to a vegetarian soup and it was delicious.  Less grease and more taste.  I am curious to try that with some other hamburger recipes I have.  I think I will just leave out the hamburger and have a vegetarian recipe without much fuss.

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.

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