How many does this serve?:
8
Prep Time:
20 mins
Cook Time:
1 hr
Ingredients:
- 1 pound ground beef
- ¾ cups onion chopped
- ¾ cups carrots shredded
- ¾ cups celery diced
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 2 cloves garlic
- 4 Tbsp butter divided
- 3 cups chicken broth
- 4 cups peeled potatoes diced, about 1¾ pounds
- ¼ cups flour (okay to use gluten-free)
- 12 ounces pepper jack Velveeta cut into cubes
- 1½ cups milk
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ cups sour cream
Instructions:
- In a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.
- In the same saucepan over medium heat, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Press garlic into pot, and cook until just fragrant, about 1 minute
- Add broth, potatoes and 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 bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes.
- Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream
