 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
My family could not stop talking about how good this soup was! It came from Cuisine at Home: Splendid Soups. It recommended serving with Shoestring French Fries and chopped pickles. After making it, we also had the idea that it would be great served over toasted hamburger buns or biscuits. Ingredients:
1 lb ground round |
1 cup onion, diced |
3/4 cup celery, diced |
3/4 cup carrot, diced |
1 tablespoon garlic, minced |
3 cups chicken broth |
2 cups russet potatoes, peeled and diced |
3 tablespoons unsalted butter |
1/4 cup flour |
1 1/2 cups milk |
2 cups cheddar cheese, grated |
1/4 cup ketchup |
2 tablespoons mustard |
salt and pepper |
Directions:
1. Brown beef in a large pot over med.
2. Cook until the meat begins to brown, then add the onion, celery, carrot and garlic.
3. Saute about 10 minutes.
4. Stir in the broth and potatoes; bring to a boil.
5. Reduce heat and simmer 10-12 minutes, or until the potatoes are cooked through.
6. Melt butter in a saucepan over med. Whisk in flour and cook 1-2 minutes.
7. Whisk in milk, then add white sauce to the soup and bring to a boil.
8. Reduce heat to a simmer, and stir in the cheese, ketchup and mustard.
9. Season with salt and pepper.
10. Stir until cheese is melted.
11. Serve.
|
|