This recipe is from my husband’s home church cookbook. The recipe was entered by his cousin. We used to have it on Wednesday nights before church. The ladies would cook several soups every week and we would have them before Awana. This was my favorite soup.
1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 T. butter or margarine, divided
3 c. chicken broth
4 cups diced peeled potatoes
1/4 c. flour
8 oz. cheese, cubed or shredded
1-1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 T. butter until vegetables are tender, about 10 minutes.
Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Makes 8 servings.
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