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Categories:
lean ground beef butter white onion carrots celery parsley flakes basil chicken broth potatoes flour salt pepper sour cream milk
Viewed: 50 - Published at: 8 years agoIngredients
- 1/2 lb lean ground beef
- 4 tbsp butter, divided
- 3/4 cup chopped,white onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 tsp parsley flakes
- 1 tsp Basil
- 3 cup chicken broth
- 4 cup diced, peeled potatoes. (1-3/4 lbs.)
- 1/4 cup flour
- 8 oz Velveeta, cubed
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup sour cream
- 1 1/2 cup whole milk
Method
- Add ground beef to large skillet, brown over medium heat.
- break up ground beef with wooden spoon, set aside.
- add 1 tablespoon butter into stock pot.
- saute chopped onion, shredded carrots, dice celery, Basil & parsley flakes about 7 minutes to soften veggies.
- stir in chicken broth, diced potatoes and browned ground beef.
- bring to boil over medium-high heat.
- reduce heat to low.
- simmer 12 minutes
- add remaining 3 tablespoons butter to small skillet, melt over medium heat.
- ADD flour and stir constantly for 3-5 minutes.
- add flour/butter mixture (roux) to soup.
- bring to boil over medium - high heat.
- reduce heat to low.
- stir I'm cubed Velveeta cheese,whole milk, salt & pepper
- stir constantly until cheese melts.
- remove from heat, blend in sour cream
