Prep 20 m Cook 30 m Ready In 50 m
“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
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
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.
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
Instructions
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
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.
Notes
Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 8 Yield: 6 to 8 servings
