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Ingredients
- 1/2 lb ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 4 tbsp butter, divided
- 3 cups chicken broth
- 4 cups diced peeled potatoes (1 3/4 lbs)
- 1/4 cup all-purpose flour
- 2 cups (8oz) Velveeta, cubed
- 1 1/2 cups milk
- 3/4 tsp salt
- 1/4-1/2 tsp pepper
- 1/4 cup sour cream
Details
Preparation time 45mins
Cooking time 60mins
Adapted from TasteOfHome.com
Preparation
Step 1
1. In a 3qt saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tbsp butter until vegetables are tender, about 10 mins. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 mins or until potatoes are tender.
2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 mins or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 mins. 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.
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