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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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HAD TO SAVE. Probably be really easy to adapt to a crockpot. Ingredients:
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 flakes |
4 tablespoons butter, divided |
3 cups chicken broth |
4 cups diced peeled potatoes (1-3/4 pounds) |
1/4 cup all-purpose flour |
2 cups process cheese, cubed (velveeta) |
1 1/2 cups milk |
3/4 teaspoon salt |
1/4-1/2 teaspoon pepper |
1/4 cup daisy brand sour cream |
Directions:
1. •In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
2. • 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. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
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