Nancy Wood Desert Sunrise Camp


1/2 lb ground beef
3/4 C chopped onion
3/4 C chopped carrots
3/4 C diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter, divided
3 C chicken broth
4 C diced, peeled Yukon Gold potatoes (1-3/4 lbs)}
1/4 C all-purpose flour
2 C (8 Oz) processed cheese (Velveeta) cubed
1-1/2 C milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1. In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, and parsley in 1 T 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 to 12 minutes or until potatoes are tender.
2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and sitr 3-5 minutes r until bubbly. Add to the soup; bring to a boil. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat.
Yield: 8 servings; 2-1/4 quarts

Leave a reply