Time for another blog recipe! One thing we eat nearly year-round is soup. It’s usually quick to make, tastes great, and provides us with leftovers for lunches the next few days. (Yum) I recently made this latest recipe, and it was given the thumbs up to share on the blog. That’s always a good sign!
1 pound ground beef
3/4 cup chopped onion
3/4 cup chopped carrots
3/4 cup chopped celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 Tbl. butter (divided)
3 cups chicken broth
4 cups peeled, diced potatoes
1/4 cup flour
2 cups Velveeta process cheese (cubed) or 2 cups shredded cheddar cheese
1 1/2 cups milk
3/4 tsp. salt
1/4 tsp pepper
1/4 cup sour cream
Brown the ground beef, drain and set aside.
In 3 large pan, add 1 T butter with onions, carrots, celery and spices. Saute until tender.
Add the broth, potatoes and beef to this mixture and bring to a boil. Reduce heat, cover and simmer for 15 minutes, or until the potatoes are tender.
In a smaller pan, melt the remaining 3T of butter and whisk in the flour. Cook and stir constantly for 3-4 minutes, until it’s bubbly. Add this to the soup and bring to a boil. Cook the soup for another 3-4 minutes and then reduce heat to low.
Stir in the cheese and milk and cook (stirring constantly) until the cheese melts. Remove from heat and blend in the sour cream. Garnish with shredded cheddar, if desired.
Let me know if you try it and like it!