Mr. Handsome’s cousin brought it to a family Super Bowl party a few years ago. “I’m not usually a soup guy, but it was delicious,” he told me. So I decided to be a good wife and track down the recipe, which ended up being from Taste of Home.
I made it last night with quite a few alterations, and we both loved it! And guess what? It is decently healthy (especially with my change)!
- ½ lb ground beef
- ¼ tsp seasoned salt
- 1 cup onion, chopped
- 3 cups carrots, diced
- 3 cups celery, diced
- 1 tsp dried basil
- 1 tsp dried parsley
- 5 Tbsp butter divided (2 Tbsp can be olive oil)
- 3 cups chicken broth
- 1 clove garlic, minced
- 3 cups potatoes, diced and peeled approximately 2 large potatoes
- ¼ cup flour I use a mixture of white and wheat
- 1⅔ cup shredded cheese cheddar or Mexican style
- 1⅓ cup milk
- salt to taste approximately ½ tsp
In a small skillet, brown beef with seasoned salt. Drain and set aside.
In a 5-quart saucepan, saute onion, carrots, celery, basil, and parsley in 2 Tbsp butter (or olive oil) until they begin to soften (10-15 minutes).
Add chicken broth, potatoes, beef, and garlic. Bring to a boil, and then cover and simmer for 10-15 minutes (until potatoes are soft).
Meanwhile, melt remaining butter (3 Tbsp) in the skillet, and add flour. Cook on medium heat, stirring constantly, until mixture begins to bubble (3-5 minutes). Add to soup.
Bring soup to a boil and cook, stirring constantly, for 2 minutes.
Stir in cheese, milk, and salt. Continue stirring until cheese melts. Remove from heat.
Recipe adapted from Taste of Home