Potato soup is one of my favorite things! I don't like my soups very brothy. They have to be chunky and yummy enough to dip breadsticks in :)
1 cup chopped carrots
1 cup chopped celery
1 bunch chopped green onions
1/2 green pepper chopped
1 teaspoon basil
1 teaspoon parsley
1 teaspoon onion salt
4 cups chicken broth
4 tablespoons butter
4 cups peeled and chopped potatoes
1/4 cup flour
8 oz Velveeta
1 cup milk
1/4 cup shredded cheddar cheese
Melt 1 tablespoon butter in a stockpot. Add carrots, celery, green onions, green pepper, basil, parsley and onion salt. Saute for about 5-10 minutes until vegetables are tender. Add chicken broth and potatoes. Bring to a boil and then reduce heat. Cover and simmer until potatoes are tender, about 10 minutes.
In a separate sauce pan, melt the rest of the butter and and the flour. stir and cook for about 5 minutes, until the mixture is bubbly. This creates a roux which makes it thick.
Add the roux to the potato mix. Cook for a few minutes. Add the velveeta and milk. Let the cheese melt. Top with some of the shredded Parmesan cheese, pepper, and salt.
Recipe adapted from: http://east9thstreet.com/2013/01/13/cheesy-potato-soup-recipe/