Beef 'n' cheese soup

Beefncheesesoup
Dinner tonight, January 19, 2013
Made this 4 , and great for eating for lunch the day after, just store it the fridge for the next day - enjoy !
16 Servings

  • 1 lb. ground beef, ( 500 g )
  • 1 ½ cup chopped onion
  • 1 ½ cup shredded carrots
  • 1 ½ cup diced stalk celery
  • 2 teaspoon dried basil
  • 2 teaspoon dried parsley flakes
  • 8 tablespoons butter, divided
  • 6 cups chicken broth
  • 8 cups diced peeled potatoes (1-3/4 pounds), (450 g)
  • ½ cup all-purpose flour
  • 4 cups (8 ounces) Swiss cheese ( Emmental cheese ) , cubed
  • 1 cups milk
  • 1 ½ teaspoon salt
  • ½ to 1/2 teaspoon pepper
  • ½ cup sour cream
  • Jalapeños after fast , chopped and garnishing

1) In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

2)
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

1 serving (1 cup)
Calories per serving approx. 330

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