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!
As you probably saw in my tortilla soup post, I love my Martha Stewart pot for soups and this isn’t any different. It’s heavy duty and as much as I cook in it, you would think it’s still new.
- 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!