Amish Cheesy Hamburger Potato Soup

8
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"They are using alot of pots for this one"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (659.9 g)
  • Calories 684.7
  • Total Fat - 40.4 g
  • Saturated Fat - 22.2 g
  • Cholesterol - 134.8 mg
  • Sodium - 1500.7 mg
  • Total Carbohydrate - 43.2 g
  • Dietary Fiber - 5.9 g
  • Sugars - 9.2 g
  • Protein - 38.4 g
  • Calcium - 622.9 mg
  • Iron - 3.3 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.3 mg

Step 1

In skillet

Step 2

Cook ground beef.

Step 3

Drain

Step 4

Set aside.

Step 5

In large stockpot over medium heat, melt

Step 6

4 Tablespoons butter.

Step 7

Add carrots, celery,and onion

Step 8

And saute until tender, about 10 minutes.

Step 9

Add chicken broth and potatoes

Step 10

Reduce heat to a simmer and cook until potatoes are tender.

Step 11

While they are cooking,

Step 12

Make the roux:

Step 13

In saucepan, melt remaining butter over medium heat. Add flour, salt and pepper.

Step 14

Whisk until bubbly and smooth, about a minute. Slowly add milk, stirring constantly until thickened. Add velveeta and stir until smooth and melted through.

Step 15

Add to broth and veggies.

Step 16

Turn heat to low and add beef back in.

Step 17

Add parsley

Step 18

Stir in sour cream just before serving.

Tips & Variations


No special items needed.

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