Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Ground beef

  2. 3/4 cup 46g / 1.6oz Chopped onion

  3. 4 tablespoons 60ml Butter - divided

  4. 2 Garlic cloves - minced

  5. 1 cup 110g / 3.9oz Diced carrots

  6. 1 teaspoon 5ml Dried basil

  7. 1 teaspoon 5ml Dried parsley

  8. 3 cups 711ml Chicken broth

  9. 4 cups 584g / 20oz Diced peeled potatoes

  10. 1/4 cup 15g / 1/2oz Flour

  11. 1 1/2 cups 355ml Evaporated milk

  12. 2 cups 292g / 10oz Cubed process American Cheese

  13. 1/4 teaspoon 1 1/3ml Salt

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  15. 1/4 cup 59ml Sour cream Garnish Chopped dill pickle Chopped tomato

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices. This recipe yields 8 servings.


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