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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Great recipe from a friend. I came up with the idea of mushrooms, crumbled bacon or different cheese. Can be used for lunch or dinner. Ingredients:
1/2 lb ground beef |
3/4 cup chopped onion |
3/4 cup shredded carrot |
3/4 cup diced celery |
1 teaspoon dried basil |
1 teaspoon dried parsley |
4 tablespoons butter or 4 tablespoons margarine, divided |
3 cups chicken broth |
4 cups diced peeled potatoes |
1/4 cup all-purpose flour |
8 ounces process american cheese, cubed |
1 1/2 cups milk |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup sour cream |
mushroom, crumbled bacon,different cheese like cheddar optional |
Directions:
1. In a 3-qt.
2. saucepan, brown beef; drain and set aside.
3. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
4. Add broth, potatoes and beef; bring to a boil.
5. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
6. Meanwhile, in a small skillet, melt remaining butter.
7. Add flour; cook and stir for 3-5 minutes or until bubbly.
8. Add to soup; bring to a boil.
9. Cook and stir for 2 minutes.
10. Reduce heat to low.
11. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
12. Remove from the heat; blend in sour cream.
13. Serve with crackers and/or bread.
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