Cook up this hardy soup to feed the hungriest tummys. Kids of all ages love it.
Dovetailing Tip: Pull out the ground beef that you cooked yesterday and add to the Cheeseburger Soup.
|1 pound||ground beef|
|4 tablespoons||butter, divided|
|3/4 cup||chopped onion|
|3/4 cup||shredded carrot|
|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||beef broth|
|1/4 cup||all-purpose flour|
|2 cups||shredded Cheddar cheese|
|1 1/2 cups||milk milk|
|1/4 to 1/2||teaspoon pepper|
|1/4 cup||sour cream|
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 tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. 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. Yield: 8 servings (2-1/4 quarts).
Revised from Source: tasteofhome.com