Prep 30 mins
Cook 15 mins
This is a great Potato - Hamburger soup and a nice alternative to plain potato soup. It is spicy with the addition of a can of Rotel tomatoes (tomatoes with chili peppers added) - if you don't want it to be spicey, just add a can of plain diced tomatoes. This soup freezes well. I freeze it in Hefty disposable containers and warm it in the microwave for a quick meal.
- 226.79-340.19 g ground beef
- 177.44 ml chopped onion
- 177.44 ml shredded carrot
- 177.44 ml diced celery
- 4.92 ml dried basil
- 4.92 ml dried parsley flakes
- 59.16 ml butter or 59.16 ml margarine, divided
- 709.77 ml chicken broth
- 946.36 ml diced peeled potatoes (1 3/4 pounds)
- 59.14 ml all-purpose flour
- 226.79 g process American cheese, cubed (2 cups)
- 354.88 ml milk
- salt & pepper
- 283.49 g can Rotel Tomatoes
- 59.14 ml sour cream
- In a 3 quart saucepan, brown beef; drain and set aside.
- In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.
- Add broth, tomatoes, 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.
- (makes 2 1/4 quarts).
This soup was absolutely wonderful. My family loved it. I could not feed it to my toddlers though. Next time I will use regular diced tomatoes. I would recommend it to everyone.
This soup was so delicious. I also added garlic to the ground beef and instead of using a different pan for the flour and butter, I just shifted the carrot and onion mixture to one side of the pan and combined the flour and butter on the other side. Great recipe. Quick and simple to make. Thanks for posting.
I made this yesterday afternoon and let it simmer for a hour or so. My family loved it. I did add plenty of garlic when I browned my meat (I used a whole pound) and I did cut the basil in half, just seemed like way to much to me. I served it without the sour cream only because I was out and it was wonderful.