*Recipe adapted from Taste of Home*
1 lb Ground Beef
1 small Onion, chopped
1 cup Shredded Carrots
1 1/2 tsp Dried Basil
1 1/2 tsp Dried Parsley Flakes
4 Tbsp Butter, divided
32 oz Box Chicken Broth
2 large Potatoes, peeled and diced
1/4 cup All Purpose Flour
16 oz Shredded Cheddar Cheese
1 1/2 cups Milk
Salt/Pepper to taste
1/4 cup Sour Cream
Brown the ground beef in a saucepan. Drain and set aside.
In the same pan, add 1 Tbsp butter, onions, carrots, parsley flakes, and basil. Sauté until tender.
Add the broth, potatoes, and ground beef and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes.
In a small skillet, melt remaining 3 Tbsp of butter and add the flour to it. Cook and stir 2-3 minutes or until bubbly. Add this mixture to the soup and bring to a boil. Cook and stir for 2 minutes then reduce heat to low.
Stir in the cheese and milk, then season with salt and pepper. Stir until the cheese melts. Turn the heat off then stir in sour cream.
OPTIONAL: Top with a pinch of cheese and a dollop of sour cream when ready to serve.
This soup is soooo good you guys! It’s hearty and filling and will definitely warm you up on a cold night. Make this. Seriously.