Ingredients
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1/2 lb ground beef
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3/4 cup chopped onion
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4 tablespoons butter, divided
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2 cloves garlic, minced
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1 teaspoon dried basil
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1 teaspoon dried parsley
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3 cups chicken broth
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4 cups diced peeled potatoes
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1/4 cup flour
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1 1/2 cups evaporated milk
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2 cups cubed process American cheese
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup sour cream
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1 cup diced carrot
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chopped dill pickle
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.