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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I use sharp cheddar cheese because I like the taste but any cheddar is good. Ingredients:
1/2 pound ground beef |
3/4 cup chopped onion |
3/4 cup shredded carrots |
3/4 cup chopped celery |
1 teaspoon dried basil |
1 teaspoon dried parsley |
4 tablespoons butter |
3 cups chicken broth |
4 cups cubed potatoes |
1/4 cup all-purpose flour |
2 cups cubed cheddar cheese |
1 1/2 cups milk |
1/4 cup sour cream |
Directions:
1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
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