• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 1 teaspoon celery salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter
  • 3 cups chicken broth
  • 4 cups cubed potatoes
  • 1/4 cup all-purpose flour
  • 8 oz shredded velvetta
  • 1 can evaporated milk
  • 1-2 cups milk
  • 1/4 cup sour cream (optional)


  • In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef, until meat is brown.
  • Stir in basil and parsley and celery salt.
  • Add broth and potatoes.
  • Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
  • Melt the remainder of butter and stir in flour.
  • Add the milk, stirring 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.


This is one of our favorite soups!!!

Categories: Beef  Chowder  Soup 

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