Award Winning Soup (Print Version)
# Ingredients:
01 -
1 lb of ground beef.
02 -
3/4 cup shredded carrots.
03 -
3/4 teaspoon of salt.
04 -
1/4 to 1/2 teaspoon black pepper.
05 -
3/4 cup finely diced celery.
06 -
1/4 cup sour cream.
07 -
1 teaspoon parsley, dried.
08 -
1 teaspoon basil, dried.
09 -
4 cups peeled and cut potatoes.
10 -
3 cups of chicken stock.
11 -
3/4 cup chopped onion.
12 -
2 cups cubed Velveeta cheese.
13 -
1 1/2 cups of milk.
14 -
4 tablespoons butter (split usage).
15 -
1/4 cup all-purpose flour.
# Instructions:
01 -
Cook the beef until browned, drain the grease, and put it aside. Use 1 tablespoon of butter to sauté the veggies until soft. Stir in the herbs during cooking.
02 -
Add the chicken broth, potatoes, and ground beef into the pot. Let it reach a boil, then simmer for around 10 minutes or until the potatoes are soft.
03 -
Use 3 tablespoons of butter to make a roux by stirring it with the flour over heat for a few minutes. Mix the roux into the soup, bring to a boil, and cook another 2 minutes.
04 -
Lower the heat, mix in the cheese, milk, and seasonings, and let the cheese melt completely. Take the soup off the heat and stir in the sour cream before serving.
# Notes:
01 -
This dish has won awards.
02 -
Perfect food to warm you up.
03 -
You're welcome to try cheddar instead of Velveeta.
04 -
Warm it on low heat when reheating.
05 -
Quick to throw together on busy nights.
06 -
Ideal during chilly weather.