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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great Potato - Hamburger soup and a nice alternative to plain potato soup. It is spicy with the addition of a can of Rotel tomatoes (tomatoes with chili peppers added) - if you don't want it to be spicey, just add a can of plain diced tomatoes. This soup freezes well. I freeze it in Hefty disposable containers and warm it in the microwave for a quick meal. Ingredients:
1/2-3/4 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 or 4 tablespoons margarine, divided |
3 cups chicken broth |
4 cups diced peeled potatoes (1 3/4 pounds) |
1/4 cup all-purpose flour |
8 ounces process american cheese, cubed (2 cups) |
1 1/2 cups milk |
salt & pepper |
1 (10 ounce) can rotel tomatoes |
1/4 cup sour cream |
Directions:
1. In a 3 quart saucepan, brown beef; drain and set aside.
2. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.
3. Add broth, tomatoes, potatoes and beef; bring to a boil.
4. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
5. Meanwhile, in a small skillet, melt remaining butter.
6. Add flour; cook and stir for 3-5 minutes or until bubbly.
7. Add to soup; bring to a boil.
8. Cook and stir for 2 minutes.
9. Reduce heat to low.
10. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
11. Remove from the heat; blend in sour cream.
12. (makes 2 1/4 quarts).
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