Hearty Soup with Meat & Potatoes

Meat & Potatoes Soup
If you’ve got the fresh veggies handy this soup tastes fantastic! Slice and dice your veggies thin and consistent for faster cooking. Shortcut the recipe by using canned carrots and Southern-style hash brown potatoes (give them a headstart by thawing in the microwave for 4 minutes). The cheese melts much quicker if you purchase the pre-shredded bag or grate your block into shreds.
Ingredients:
1 lb. lean ground beef
3 c. chicken broth
¼ c. all-purpose flour
¾ c. carrots, thinly sliced
4 c. potatoes, diced to 1/4–inch
¾ c. yellow onion, diced
¾ c. celery, diced
1 ½ c. milk
¼ c. sour cream
1 pkg. (8 oz.) pasteurized processed cheese
Directions:
Brown ground beef and drain. In stockpot over medium heat, add the chicken broth and whisk in the flour. Add the carrots, potatoes, onion and celery; cover and simmer until vegetables are tender. Add the milk and cheese, stir until melted and combined. Stir in the sour cream.

Advertisements