“Spit in your soup? Why ever would I do that?”
With the ridiculously cold weather we’ve been having lately, a big batch of soup sounded perfect to warm us up! This soup is very tasty and has many possibilities to add your own spin and make it your own creation! My husband sneaked a taste before I added the cheese and loved it both ways! Enjoy!!
1 pound ground beef
1 cup chopped onion
1 cup shredded carrots
1 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3-4 cups chicken broth
4 cups diced potatoes
1/4 cup all purpose flour
2 cups of Velveeta cheese cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Brown the ground beef in a saucepan. Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Sauté until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 20 minutes or until potatoes are tender. (Time may vary depending on size of diced veggies)
In small skillet melt remaining butter and add the flour. Cook and stir for 1-3 minutes or until bubbly. Add 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.