One of my favorite meals to make in the fall and winter is soup. It’s warm, comforting and filling. When I first saw a recipe for this soup, I was unsure how it would differ from potato soup aside from ground beef, but it’s so delicious and different. You gotta try it!
- 1 lb ground beef
- 1/2 onion diced up
- 1 cup shredded carrots
- 1/2 cup chopped celery
- 1 tsp dried basil
- 1 tsp parsley
- 1 tsp cumin
- 1 tsp paprika
- 2 cups shredded cheese
- 4 cups chicken broth
- 4 tbs butter, divided by the tbs
- 5 cups potato, peeled and diced
- 1/4 cup all purpose flour
- 1 1/2 cups milk
- 1 tbs salt
- 1/2 tsp pepper
- 1/4 cup sour cream
Toppings: cheddar cheese, sour cream
- Brown the ground beef in a saucepan and then drain and set aside
- In your big pot (here’s the one I use), I add 1 tbs butter and add onion, carrots, celery, basil, parsley, cumin. Saute until it’s tender.
- Add the chicken broth, potatoes and beef then bring it to a boil. Cover, reduce the heat and simmer about 12-15 minutes (until the potatoes are tender).
- While that’s simmering, in a small skillet, melt the remaining butter and add the flour. Cook and stir for a few minutes and then add it to the soup. Bring it to a boil and stirring for a few minutes and reduce heat to low.
- Stir in the cheese, milk, salt and pepper and cook/stir until cheese melts. Remove from heat and blend in sour cream.
- Serve hot and top with a dollop of sour cream and a pinch of shredded cheese.
I hope you guys find this soup as delicious as I do! Let me know if you try it out!