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.
- 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
- 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