I've made this soup a few times for my family now and each time I forget to take a picture and put it in my blog. This time I actually remembered. I like to make this rich, hearty soup on cold Minnesota days because it is very filling. This recipe makes enough for leftovers, but I generally freeze the remaining amount for another day.Recipe adapted from allrecipes.
1 lb. ground beef
1 c. chopped onion
1 c. shredded carrots
1 c. chopped celery
1 tsp. dried basil
1 tsp. dried parsley
4 Tbsp. butter
4 c. chicken broth
4 c. cubed potatoes
1 can petite diced tomatoes
1/4 c. all-purpose flour
2 c. shredded cheddar cheese
1 1/2 c. milk
1/4 c. sour cream
In a large pot, melt 1 Tbsp. butter over medium heat. Cook and stir in vegetables and beef until beef is browned. Stir in the basil and parsley and add the broth, potatoes, and can of tomatoes. Bring to a boil and simmer until potatoes are tender, about 10-12 minutes.
Melt remainder of butter and stir in flour. Add the milk and stir until smooth.
Gradually add milk mixture to the soup stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through.
DO NOT BOIL.