Cheesy Beef & Potato Soup

I just love Pinterest!  I can spend hours looking at pins, repinning, and sorting things into my categories.  I decided a couple of months ago, that having a single board called “recipes” wasn’t adequate.  If I ever wanted to actually go back and find something that I had pinned, I had better do a better job of sorting things into categories.  So, now if I pin a recipe, it will go into a specific board like “soup” or “appetizers”. Once I have made something and consider it a winner/repeater, I delete from my board.

Since going back to a full time teaching job recently, I haven’t been trying out new recipes as often.  This past weekend was the perfect time to reach into my pins and find a new soup recipe.  The weather turned very cold, so it was the perfect time to make a hot, yummy soup!  The original recipe came from Taste of Home, but of course I did a little tweaking.  I wanted more meat that the recipe called for.  I also didn’t love the original name, so I changed that, too.  I am giving you proportions for the original recipe, but of course I doubled everything for my crew.

My plan for the next time I make this is to use frozen hashbrowns (not the shredded kind) instead of peeling & cubing all the potatoes.  The most time consuming part of the whole thing is chopping all the veggies.  I also think that whole kernel corn might be a good add-in, too.

Ingredients:

  • 3/4 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup carrots, finely chopped
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups diced peeled potatoes (1-3/4 pounds)
  • 1/4 cup all-purpose flour
  • 2 cups (8 ounces) process cheese (Velveeta), cubed
  • 1-1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream

Directions:

  • In a 3-qt. saucepan, brown beef; drain and set aside.
  • In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
  • Add the 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.
  • Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
  • Remove from the heat; blend in sour cream.

Yield:  2 1/4 quarts

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