Yes, I am on Pinterest. I know you probably get asked that all the time, too. I try not to make it a time-waster in my life but I often find it to be a good time-filler while I wait for TV commercials or waiting for slumber to attack me at night. This recipe is one that my friend Gina pinned so I repinned and decided to beat her to making it. I followed the source back to “Recipe Critic” who said she altered the recipe from Taste of Home. I continued the trail to find that Joanie Shawhan made it and was a contest winner. You go girl!
The “Recipe Critic” said this recipe was “insanely delicious” and that I will make it “again and again.” Not sure I like that review since I don’t want to go crazy from just one taste of this magical soup and I like variety so I don’t also want to be OCD and begin making this soup over and over. Nevertheless, I took the risk and made the soup tonight. I needed something to take for my lunches this week so I had hopes of a successful venture.
- 1/2 pound ground beef
- 4 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1 package (16 ounces) Velveeta process cheese, cubed
- 1-1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
- In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
And now, since I beat Gina to making this soup, it looks like I’m going to have to beat her to the treadmill. I went on the Taste of Home website to find that this soup has 450 calories PER CUP!!!!!!! And 27 grams of fat per cup!!!!!!! Now I have a giant vat of it and I will have to run about 100 miles every time I eat some!!!!!!! It was tasty though and I believe my sanity is intact. Hurray for the little things in life.