I confess, when I started making this soup for the very first time, I inwardly groaned. Between the veggies and the potatoes I thought surely this meal could only end in tears.
In other words, my kids would be crying that they had to eat yet another "healthy" meal and not the ever coveted frozen chicken nuggets.
Well, I don't actually give them to my kids frozen, I do cook them you know... usually. Yeesh, give me some credit!
But this really was a HUGE hit with everyone! Especially with Jacob. He ate three big bowls of it!
And believe me, he never eats three bowls of anything. I've already made this more than once because he literally begged me to make it again.
And that NEVER happens.
Ingredients:
1 pound ground beef
3/4 cup finely chopped onion3/4 cup shredded carrots
3/4 cup finely diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
2 cups cheddar cheese
1 can Campbell's condensed Cheddar Cheese soup
1 1/2 cups milk
Time: 4.5 out of 5 stars
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, celery. parsley flakes, and basil. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, soup, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, celery. parsley flakes, and basil. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, soup, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings
Seriously, try it. It's really good. If you're a vegetarian you could leave out the beef and add more veggies, and use vegetable broth instead of chicken.
It seems to take me roughly 30 minutes to make.
Taste: 5 out of 5 stars
Ease: 4 out of 5 starsTime: 4.5 out of 5 stars
Let me know what you think!
Adapted from Taste of Home
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