Ingredients
The following ingredients have 8 Servings
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter (divided)
- 3 cups chicken broth
- 4 cups diced peeled potatoes (1-3/4 pounds)
- 1/4 cup all-purpose flour
- 2 cups 8 ounces shredded sharp cheddar cheese
- 1-1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
Instruction
- In a medium pot, brown ground beef; drain and set aside. In the same pot, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes, and ground beef; bring to a boil.
- Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt remaining butter. Add flour. Cook and stir for 3-5 minutes or until it bubbles. Add this mixture to the soup. Let it come to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts and is heated through.
