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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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So satisfying. Ingredients:
1/2 lb ground beef |
3/4 cup onion, chopped |
3/4 cup carrot, shredded |
3/4 cup celery, chopped |
2 teaspoons garlic, minced |
2 teaspoons fresh basil |
2 teaspoons fresh parsley |
4 tablespoons butter |
4 cups chicken broth |
4 cups potatoes, cubed |
1/4 cup all-purpose flour |
2 cups velveeta cheese, cubed |
1/2 cup heavy cream |
1 cup milk |
1/4 cup sour cream |
Directions:
1. In a large pot, melt 1 tablespoon butter or margarine over medium heat, cook and stir in vegetables and beef, until beef is browned.
2. Stir in basil, garlic and parsley.
3. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
4. In a separate pan, melt the remainder of butter and stir in flour.
5. Add the milk and heavy cream, stirring until smooth.
6. Gradually add milk mixture to the soup, stirring constantly.
7. Bring to a boil and reduce heat to simmer. Stir in cheese.
8. When cheese is melted, add sour cream and heat through. Do not boil.
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