Ingredients
1 tablespoonbutter
1/2pound lean ground beef
3/4 cupchopped onion
3/4 cupshredded carrots
3/4 cupchopped celery
4 cupscubed potatoes
3 cupschicken broth
1 teaspoondried basil
1 teaspoondried parsley
3 tablespoonsbutter (for roux)
1/4 cupall-purpose flour
1 1/2 cupsmilk
2 cupscubed Cheddar cheese
1/4 cupsour cream
Sliced green onions for garnish
Instructions
Melt 1 tablespoon of butter in a large pot over medium heat.
Add ground beef, onion, carrots, and celery; cook until the beef is brown and vegetables are soft, about 5 to 7 minutes.
Stir in the potatoes, chicken broth, dried basil, and dried parsley.
Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 10 to 12 minutes.
In a separate small saucepan, melt the remaining 3 tablespoons of butter.
Whisk in the flour and cook for about 1 minute to form a roux.
Gradually whisk in the milk until the sauce is thick and smooth.
Stir the creamy sauce into the large soup pot and bring to a gentle boil.
Remove from heat and fold in the cubed Cheddar cheese and sour cream until melted and combined.
Serve hot, garnished with sliced green onions.
Notes
Ensure you whisk the milk into the roux gradually to avoid any lumps. Use a good quality aged cheddar for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove.
- Prep Time:15
- Cook Time:25
- Category:Soup
- Method:Stovetop
- Cuisine:American
- Diet:Meat-based