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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a great comfort soup that is a meal in itself. Even the kids will like it, just tell them the name of it. I like to serve it with some crusty bread and real butter. Ingredients:
1/2 lb ground beef |
3/4 cup onion (chopped) |
3/4 cup carrot (shredded) |
3/4 cup celery (diced) |
1 teaspoon dried basil |
1 teaspoon dried parsley flakes |
4 tablespoons butter (divided) |
3 cups chicken broth |
4 cups potatoes (peeled and diced) |
1/4 cup all-purpose flour |
8 ounces velveeta cheese (cubed) |
1 1/2 cups milk |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup sour cream |
Directions:
1. In a 3-qt. saucepan, brown beef; drain and set aside.
2. In same saucepan saute onion, carrots, celery, basil and parsley in 1 tbsp butter until vegetables are tender, about 10 minutes.
3. Add broth, potatoes and beef; bring to a boil.
4. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
5. Meanwhile, in a small skillet, melt remaining butter.
6. Add flour; cook and stir for 3-5 minutes or until bubbly.
7. Add to soup; bring to a boil. Cook and stir for 2 minutes.
8. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
9. Remove from heat; blend in sour cream.
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