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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my SIL's recipe. We think it is yummy. Rich and cheesy. Ingredients:
1 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 flakes |
4 tablespoons butter or 4 tablespoons margarine, divided |
3 cups chicken broth |
4 cups diced peeled potatoes |
1/4 cup all-purpose flour |
2 cups shredded velveeta cheese |
1 1/2 cups milk |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup sour cream |
Directions:
1. In a 3 quart saucepan, brown beef; drain and set aside.
2. In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
3. Add broth, potatoes, and beef; bring to a boil.
4. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender.
5. Meanwhile, in small skillet, melt remaining butter.
6. Add flour; cook and stir 3-5 minutes or until bubbly.
7. Add to soup; bring to a boil.
8. Cook and stir 2 minutes.
9. Reduce heat to low.
10. Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
11. Remove from heat; blend in sour cream.
12. Serve.
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