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Great soup recipe for you! Easy to make and so tasty. Try it!

Prep Time    : 45  mins
Cook Time   : 10 mins

Servings      : 8 (2-1/4 quarts)


·         1/2 pound ground beef
·         4 tablespoons butter, divided
·         3/4 cup chopped onion
·         3/4 cup shredded carrots
·         3/4 cup diced celery
·         1 teaspoon dried basil
·         1 teaspoon dried parsley flakes
·         1-3/4 pounds (about 4 cups) cubed peeled potatoes
·         3 cups chicken broth
·         1/4 cup all-purpose flour
·         2 to 4 cups shredded Velveeta process cheese
·         1-1/2 cups whole milk
·         3/4 teaspoon salt
·         1/4 to 1/2 teaspoon pepper
·         1/4 cup sour cream


1.  In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
2.  Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Test Kitchen tips
·     Save on prep time by using frozen cubed hash brown potatoes in place of fresh.
·   To prevent soup from curdling, remove from the heat before adding sour cream.
·  Go all out! Serve in bread bowls with condiment skewers; try cocktail onions and mini pickles.
·      More hearty recipes for people who love cheeseburgers.


1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.

Recipe from tasteofhome.com

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