Description
This creamy beef vegetable soup is a hearty and delicious dish, perfect for a cozy meal.
Ingredients
Scale
- 1 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup 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 Velveeta cheese, cubed (or shredded cheddar cheese)
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
- 1/4 cup sour cream
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain and set aside.
- In the same pot, melt 1 tablespoon of butter. Add chopped onion, shredded carrots, diced celery, basil, and parsley flakes. Sauté until the vegetables are soft and aromatic.
- Pour in the chicken broth, add diced potatoes and the cooked beef. Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes until potatoes are tender.
- In a separate skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 3–5 minutes until bubbly to create a roux.
- Gradually add the roux to the soup, stirring constantly. Bring to a gentle boil and cook for 2 minutes to thicken.
- Reduce heat to low. Stir in the cheese and milk until melted and smooth. Season with salt and pepper.
- Remove from heat and blend in the sour cream just before serving for a creamy finish.
Notes
- This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
- You can substitute the Velveeta cheese with shredded cheddar cheese for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl