In one of my earlier posts, I mentioned that I generally avoid cream-based soups. This one has no cream but is cheesy and definitely has more fat than most soups I make. I think it is worth it when you want a filling meal in one bowl or a winter lunch when you are entertaining. This recipe is available online, but I’ve added some of my own notes, and doubled it because a single batch is barely enough for my hungry family of four, especially since I adore leftovers. This recipe will make 12-16 servings.
1 pound ground beef
1-1/2 cups chopped onion
1-1/2 cups shredded carrots (I buy a bag of matchstick carrots)
1-1/2 cups chopped celery
2 tsp. dried basil
2 tsp. dried parsley
7 TBS. butter
6 cups chicken broth
8 cups cubed potatoes (peeled or not, your choice)
1/2 cup flour
4 cups cubed Cheddar cheese (I use two blocks of Cabot sharp 50% reduced fat)
3 cups milk
1/2 cup sour cream
In a large pot, melt 1 TBS butter over medium heat. Add beef, onion, carrots and celery. Cook at stir until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil. Simmer 10-12 minutes, until potatoes are tender.
In a separate pan, melt 6 TBS butter and stir in flour until smooth. Add milk gradually. Stir until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil, then reduce heat to simmer. Stir in cheese. When melted, add sour cream and heat through. Do not boil.