Ingredients
- 1/4 pound ground beef (4 ounces)
- 4 tablespoons butter, divided
- 3/4 cup onions, chopped
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 1 teaspoon dried basil
- 1 teaspoon parsley flakes
- 1 3/4 pounds potatoes, cubed and peeled (about 4 cups)
- 3-4 cups chicken broth
- 1/4 cup all-purpose flour
- 2 - 4 cups shredded Velveeta cheese
- 1 1/2 cups whole milk
- 3/4 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1/4 cup sour cream
- Onion, sliced into rings, for topping (optional)
- Scallions, thinly sliced, for topping (optional)
How to Make
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Step 1: In a large saucepan over medium heat, cook and crumble beef until no longer pink (don't crumble to separate each piece of beef, but leave it chunky, here and there); 6 - 8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes.
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Step 2: Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10 - 12 minutes.
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Step 3: 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.
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Step 4: Remove from heat; blend in sour cream. If desired, serve with onion rings and scallions. Enjoy!
We hope you enjoy this recipe!
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