Source:
1 lb ground beef
1 onion, diced
3⁄4 cup shredded carrot
3⁄4 cup chopped celery
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, cubed
1⁄4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1⁄2 cups milk
4 tablespoons butter or 4 tablespoons margarine
In a large pot, brown ground beef and onion.
Add broth, celery, carrots, parsley and potatoes.
Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
In a saucepan, melt the butter and stir in flour.
Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly.
Bring to a boil and reduce heat to simmer.
Stir in cheese; continue to stir until cheese is melted then serve.
Do not boil.
1 onion, diced
3⁄4 cup shredded carrot
3⁄4 cup chopped celery
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, cubed
1⁄4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1⁄2 cups milk
4 tablespoons butter or 4 tablespoons margarine
In a large pot, brown ground beef and onion.
Add broth, celery, carrots, parsley and potatoes.
Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
In a saucepan, melt the butter and stir in flour.
Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly.
Bring to a boil and reduce heat to simmer.
Stir in cheese; continue to stir until cheese is melted then serve.
Do not boil.
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