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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound lean ground beef |
1/2 cup chopped onion |
3/4 cup shredded carrots |
3/4 cup chopped celery |
1 teaspoon dried basil |
1 teaspoon dried parsley |
3 tablespoons butter or margarine |
6 cups chicken broth |
2 pounds potatoes, peeled and diced |
1/4 cup all-purpose flour |
3/4 pound processed american cheese, cubed |
1 1/2 cups milk |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup sour cream |
8 hotdog buns |
4 tablespoons butter or margarine, melted |
hot sauce, to taste |
Directions:
1. Cook ground beef in a large stock pot over medium-high heat about 3 minutes, stirring until meat crumbles. Add onions and next 4 ingredients and sauté 4 minutes or until beef is no longer pink. Drain well.
2. Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.
3. Melt butter in a nonstick skillet over medium heat. Stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.
4. Whisk in cheese and next 3 ingredients, just until cheese melts.
5. Separate hotdog buns in half; brush each half with melted butter. Cut each piece in half lengthwise and widthwise. Bake at 400°, buttered side down, on a lightly greased baking sheet 5 to 10 minutes or until golden brown. Serve immediately with soup.
6. Tracey Maxwell
7. Lillie Liles Road
8. Wake Forest, NC 27587
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