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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this all-American soup turned out. Ingredients:
1/2 pound ground beef |
3/4 cup chopped onion |
3/4 cup shredded carrots |
3/4 cup diced celery |
1 teaspoon dried basil |
1 teaspoon dried parsley flakes |
4 tablespoons butter, divided |
3 cups chicken broth |
4 cups diced peeled potatoes (1-3/4 pounds) |
1/4 cup king arthur unbleached all-purpose flour |
2 cups (8 ounces) process cheese (velveeta), cubed |
1-1/2 cups milk |
3/4 teaspoon salt |
1/4 to 1/2 teaspoon pepper |
1/4 cup sour cream |
Directions:
1. In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
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