Cheesy Potato Soup

• Produce

  • 1 tsp Basil, dried
  • 3/4 cup Carrot
  • 3/4 cup Celery
  • 4 Garlic cloves
  • 1/2 Onion, large
  • 1 tsp Parsley, dried
  • 4 Potatoes, medium

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt & pepper

• Dairy

  • 8 tbsp Butter
  • 8 oz Cheddar cheese
  • 1 1/2 cups Milk
  • 4 oz Velveeta

Found on thegraciouswife.com

Description

Ingredients

• 8 tablespoons butter, divided
• ½ large onion, chopped
• ¾ cup carrot, chopped or shredded
• ¾ cup celery, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth
• 4-5 medium potatoes, peeled and cubed
• ¼ cup flour
• 1½ cups milk
• 4 ounces Velveeta
• 8 ounces (about 4 cups) cheddar cheese, shredded
• salt & pepper to taste
• Optional: Additional toppings such as bacon, chives, or sour cream

Directions

• In a large stockpot, melt 4 tablespoons of butter over medium heat. Add carrots, celery, onion, garlic, basil, and parsley. Allow to cook until onions are translucent, about 10 minutes.
• When the vegetables are ready, add chicken broth, and potatoes. Bring mixture to a boil. Reduce heat, cover, and allow to simmer until potatoes are soft, about 15 minutes.
• Meanwhile, in a medium saucepan, melt the remaining butter over medium heat.
• Add the flour. Stir to combine, and allow to continue cooking for another 1-2 minutes.
• Slowly add the milk, about a ¼ cup at a time, stirring to prevent lumps. Allow the mixture to heat through, then add to your soup mixture.
• Bring your soup mixture back to a low simmer, then add your Velveeta and cheese, a little at a time. Stir mixture until cheese is melted and incorporated.
• Add salt and pepper to taste and garnish with sour cream and bacon, if desired.