From the kitchen of Kathy Allen
½ lb. ground beef, browned
1 Tblsp. butter
¾ cup onion, chopped
¾ cup carrots, shredded
¾ cup celery, diced
1 tsp. dried basil
1 tsp. dried parsley flakes
3 cups chicken broth
4 cups potatoes, peeled and diced
¼ cup flour
1½ cups milk
2 cups Velveeta, cubed
¾ tsp. salt
¼ tsp. pepper
¼ cup sour cream
In a large saucepan, brown beef, drain and remove from pan.
In same saucepan, melt butter.
Add onion, carrots, celery, basil and parsley, sauté until softened.
Add broth, potatoes and beef, cover and simmer until potatoes are tender.
Add flour to cold milk, stir or shake until lumps are gone.
Add milk/flour mixture to soup; bring to a boil and stir until it’s thickened.
Reduce heat. Stir in the cheese.
Add salt and pepper, and stir until cheese melts.
Remove from the heat and stir in sour cream to serve.
~ Simple and perfect for supper or Saturday’s lunch.
~ Serve with a fresh fruit and vegetable tray.
~ Next time, I’m adding some chopped red pepper for color!
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