Prep 15 mins
Cook 30 mins
Great recipe from a friend. I came up with the idea of mushrooms, crumbled bacon or different cheese. Can be used for lunch or dinner.
- 1⁄2 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
- 4 tablespoons butter or 4 tablespoons margarine, divided
- 3 cups chicken broth
- 4 cups diced peeled potatoes
- 1⁄4 cup all-purpose flour
- 8 ounces process American cheese, cubed
- 1 1⁄2 cups milk
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup sour cream
- mushroom, crumbled bacon,different cheese like cheddar optional
- In a 3-qt.
- saucepan, brown beef; drain and set aside.
- In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
- Add broth, potatoes and beef; bring to a boil.
- Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- 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.
- Add cheese, milk, salt and pepper; cook and stir until cheese melts.
- Remove from the heat; blend in sour cream.
- Serve with crackers and/or bread.
I tried this one with a slight variation and it is wonderful - I added a variety of cheeses and omited the sour cream and mushrooms since my family doesn't like them. I had first seem this in our local grocery store add but some of the directions were omited so I got on-line to find it. If your family is meat eaters I suggest adding more meat. I put in more carrots and onion than it called for and left out the celery too! But for my mom I made a smaller one and put the celery in and the sour cream - she like it bouth ways. This is easy to make - the chopping, peeling, shredding,etc does take a lot of time but it is well worth it. make extra and freeze it for later.
This soup is good. I did what Angie suggested and increased the veggies and meat to make it thicker. I used a pound of meat and approximately doubled the vegetables. I also melted the cheese (Velveta) and milk into the roux (butter and flour mixture) before adding them all to the soup pot. I felt that this would be a good way to help avoid clumps of floury paste, as sometimes the roux can have trouble integrating. It worked out really well, and I'll definitely cook this again.