Prep: 45 min. Cook: 10 min.
1/2 pound ground beef
4 olive oil
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried or fresh basil
1 teaspoon dried or fresh parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken stock
1/4 cup all-purpose flour
2 to 4 cups freshly grated mild cheese
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Grate cheese with a cheese grater to yield 2-4 cups.
Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
Test Kitchen Tips
Save on prep time by using frozen cubed hash brown potatoes in place of fresh.
To prevent soup from curdling, remove from the heat before adding sour cream.
Go all out! Serve in bread bowls with condiment skewers.