Found this recipe in the April issue of Taste of Home: Soups Magazine, stick to your ribs good! Made a few tweaks to my liking from their recipe.
- 1 Lb. Ground Beef
- 4 Tbsp butter, divided
- 3/4 Cup chopped Onion
- 3/4 Cup shredded Carrots (roughly 2 carrots)
- 3/4 Cup diced Celery (1 celery stalk)
- 1 Tsp dried Basil
- 1 Tsp dried Parsley flakes
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes (I use frozen hash potatoes)
- 3 cups Chicken broth
- 1/4 Cup all-purpose flour
- 16 Oz. Velveeta Cheese, cubed
- 1-1/2 cups whole milk
- 3/4 Tsp salt
- 1/4 Tsp pepper
- 1/4 cup sour cream
1. 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 vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
2. 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.
— Add crumbled cooked bacon for bacon cheese burger goodness!
— I use 1lb of beef vs the 1/2lb the original recipe calls for, I don’t feel the original recipe has enough meat in it.