Servings:4
Ingredients:
1/2 lb ground beef
3/4 c chopped onion
3/4 c shredded carrots (I buy them shredded in a bag)
3/4 c diced celery (I leave this out b/c we don't like celery)
1 tsp basil
1 tsp parsely flakes
4 TBSP butter, divided
4 c diced potatoes
2 c cubed Cheese (this time I used 1 c Mozz and 1 c cheddar)
3/4 tsp salt
1/4 tsp pepper
3 c Chicken Broth
1/4 c flour
1 1/2 c Milk
1/4 c Sour Cream
Directions:
1. In a 3 qt saucepan, brown beef; drain & set aside. (Optional: I seasoned my meat with the Tony Chachere's Creole)
2. In same pan saute onion, carrots, celery, basil, and parsley in 1 TBSP butter until vegetables are tender, about 10 minutes
3. Add Broth, potatoes, and beef; bring to a boil. Reduce heat; cover & simmer for 10 -12 minutes.
4. Meanwhile in a small skillet, melt remaining butter (3 TBSP). Add flour; cook and stir 3-5 min; or until bubbly.
5. Add mixture to soup; bring to a boil.
6. Cook and stir for 2 minutes
7. Reduce heat to low; add cheese, milk, salt and pepper; cook and stir until cheese melts.
8. Remove from the heat; blend in Sour Cream.
The Meat
Broth, Meat, and Potatoes
Mix it all together!
While the other simmers, mix flour with butter.
Final Product
