Ingredients
Scale
- 1 pound lean ground beef
- 1 tablespoon butter
- 3 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 2 ribs celery, chopped (about 3/4 cup)
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried basil
- 4 cups diced potatoes
- 4 cups beef broth
- 1/4 cup all-purpose flour
- 2 cups shredded cheddar cheese
- 2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
Instructions
- Brown the ground beef in a 3-quart saucepan over medium heat. Drain and set aside.
- In the same saucepan, melt 1 tablespoon butter. Add chopped onion, shredded carrots, parsley flakes, basil, and celery. Sauté until vegetables are tender.
- Add beef broth, diced potatoes, and cooked ground beef to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes or until potatoes are tender.
- In a small skillet, melt remaining 3 tablespoons butter. Stir in flour and cook for 3-5 minutes until bubbly to make a roux.
- Add the roux to the soup and bring to a boil. Cook and stir for 2 minutes, then reduce heat to low.
- Stir in shredded cheddar cheese, milk, salt, and pepper. Cook and stir until cheese melts.
- Remove from heat and blend in sour cream until smooth.
Notes
This soup pairs wonderfully with fresh baked bread for dipping. For best texture, use less starchy potatoes like red Bliss to hold their shape during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg