Servings: 8Prep Time: 20 minutes Cook Time: 45 minutes approx
1 lb Hamburger
1 Tablespoon Olive Oil or Butter
1 cup Onion, diced
3/4 cup Celery, diced
1/2 cup Carrot, diced
1 teaspoon Garlic, minced
3 cups Chicken Broth
2 cups Potatoes, peeled and diced
2 teaspoons Fresh Basil, minced or 1 teaspoon dried
2 teaspoons Fresh Parsley, minced
3 Tablespoons Unsalted Butter
1/4 cup Flour
1 1/2 cups Whole Milk
2 cups Cheddar Cheese, grated
1/4 cup Ketchup
2 Tablespoons Mustard
Salt and Pepper to taste
1. In a Dutch oven, sauté the onion, celery, and carrot in the oil. When onion starts to become translucent, add in the garlic. Saute until celery and carrots are soft. Meanwhile, in a frying pan, brown the hamburger and drain well.
2. Add the cooked hamburger to the vegetables. Stir in the broth and potatoes. Bring to a boil, reduce heat and simmer until potatoes are cooked through.
3. In a saucepan, melt the butter. Whisk in the flour and cook 1-2 minutes, then add the milk, whisking until smooth. Add mixture to the soup and bring to a boil. Reduce heat to a simmer, then add in the cheese, basil and parsley, ketchup, mustard, salt and pepper, stirring until the cheese is melted.
Categories: Main Dish, One Dish Meal, Other Soups & Stews, Soups & Stews
Submitted by: farmkat on September 26, 2011
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