Ingredients :
½ pound ground beef (use 1 pound)
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce) 
   or- 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream 

Instructions :
Brown the ground beef in 3 quart saucepan. 
Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. 
Saute until tender.
Add the broth, potatoes and beef and bring to a boil. 
Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet melt remaining butter (3 T) and add the flour. 
Cook and stir for 3-5 minutes. 
Add to the soup and bring to a boil. Cook and stir for 2 minutes. 
Reduce heat to low.
Stir in the cheese, milk, salt and pepper. 
Cook and stir until cheese melts. 
Remove from heat and blend in sour cream.


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