This might be one of the easiest things I’ve made in a long time. Six of our family of seven have been sick this week. Add to that our cold, snowy weather, and this cheesy comfort food is just what the doctor ordered.
Next time, I’ll double the ground beef because we like meat, but it’s not necessary.
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup chopped celery
- 1 teaspoons dried basil
- 1 teaspoons dried parsley
- 4 tablespoons butter, divided
- 3 cups beef broth
- 4 cups peeled, diced potatoes
- 1/4 cup flour
- 16 oz Velveeta, cubed
- 1 1/2 cup milk
- 1/2 teaspoon pepper
- 1/c cup sour cream
- Brown the ground beef in 3 quart saucepan. Drain and set aside.
- In the same saucepan, melt 1 tablespoon butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until vegetables are tender.
- Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
- In small skillet melt remaining butter and stir in the flour. Cook and stir for 3-5 minutes or until bubbly. Add flour mixture to the soup and bring 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. Remove from heat and blend in sour cream.