- 1-1/2 lb. ground beef
- 1 C. chopped onion
- 1 C. shredded carrots
- 1 C. diced celery
- 3 T. butter
- 3 C. chicken broth
- 4 C. diced potatoes
- 1/4 C. flour
- 8 oz. Velvetta cheese, cubed
- 2 C. half & half cream
- 3/4 C. sour cream
- garlic salt, pepper & Lawry's Seasoned Salt to taste
In a 5 qt. pot, brown beef, drain and set aside. Melt butter and saute onion, carrots and celery in same pan about 5 minutes. Stir in flour and mix with vegetables then add broth, potatoes and beef. Mix well.
Cover, reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Add cheese, milk, salt and pepper. Cook and stir until cheese melts.
Remove from heat and blend in sour cream.
This soup is delicious! My kids said it taste like a cheeseburger without the bun and I half agree with them! Once everything is added to the soup it thickens up more like a chili and is very filling! Comfort food I would say! A note from the website said, In this soup you want to use a processed cheese, It melts better and will result in a smoother and creamier soup and they are right as I used Velvetta as well! I would have to say that this soup is a jazzed up potato soup! This is my version of the soup and you can find the original recipe on the link I provided!