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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) ground beef |
1 onion chopped |
2 carrots shredded |
1 stalk celery diced |
1 teaspoon(s) dried basil |
2 tablespoon(s) dried parsley |
4 tablespoon(s) butter or margarine |
3 cup(s) chicken broth |
3 cup(s) hash brown potatoes |
1/4 cup(s) flour |
8 ounce(s) processed cheese food |
1-1/2 cup(s) milk |
salt & pepper to taste |
1/4 cup(s) sour cream |
Directions:
1. In a 3-quart saucepan brown beef. Drain & set aside. In the same saucepan, saute onion, carrots, celery, basil, & parsley in 1 tablespoon butter until vegetables are tender, about 5 mnutes.
2. Add broth, potatoes, & beef and bring to a boil. Reduce heat, cover & simmer for 5-10 minutes or until potatoes are tender.
3. Meanwhile, in a small skillet melt remaining butter. Add flour & cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook & stir for 2 minutes. Reduce heat to low.
4. Add cheese, milk, salt, & pepper and cook & stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.
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