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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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serving = 1 cup Ingredients:
1 pound ground beef |
3/4 cup onions, chopped |
3/4 cup carrots, shredded |
3/4 cup celery, diced |
1 teaspoon basil |
1 teaspoon parsley flakes |
4 tablespoons butter |
3 cups chicken broth |
4 cups potatoes, peeled and diced |
1/4 cup flour |
2 cups cheez whiz or velveeta, shredded |
1 1/2 cup milk |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup sour cream |
Directions:
1. Prepare veges by peeling and cutting.
2. In a separate pan, brown beef and set aside.
3. In a large saucepan saute onion, carrots, celery, basil, and parsley in 1 T. butter until tender, about 10 minutes.
4. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 12-15 minutes or until potatoes are tender.
5. Add beef.
6. Meanwhile, in small skillet, melt remaining 3 T. butter. Add flour and stir until bubbly. Add to soup and bring to a boil.
7. Cook and stir 2 minutes. Reduce heat to low.
8. Add cheese, milk, salt, and pepper. Cook and stir until cheese melts.
9. Remove from heat and blend in sour cream.
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