This is by far one of my favorite soups. I know I sound like a broken record but this time I swear I mean it! Not only is it incredibly easy to make but it uses ingredients that you more than likely already have in the house! I just love easy, fast, delicious meals. I also adore the way that you can make soup early and then heat it up so simply for dinner or as a left over. Or second or third dinner, don’t judge me… Jump to Recipe I think as the months get colder I get more and more lazy when it comes to dinner time. This soup will be a total hit with the family and it will make you seem like you put in a bunch of effort but really you will be virtually stress free over this dinner. You don’t even need to cut your veggies fancy like I did lol. To be honest it was the only knife clean so we got wavy cheese burger soup.
- 2 lbs ground beef
- 1 large onion chopped
- 2 cups carrots sliced
- 2 cups celery sliced
- 2 tablespoons butter
- 32 ounces chicken broth
- 4 cups diced potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups milk
- 1/3 cup sour cream optional
- 12 slices american cheese or more if desired
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In large pot, brown beef, drain.
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In same pan saute onion, carrots, celery in butter until veggies are tender crisp. About 10 minutes.
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Add broth, potatoes, beef, salt, pepper. Bring to boil, reduce heat, cover and simmer 10-15 minutes or until potatoes are tender.
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Reduce heat to low, add milk, cheese and sour cream if desired. Stir gently until cheese and sour cream are melted. DO NOT BOIL at this point.
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Add additional salt and pepper if needed.
The best way to enjoy this recipe for sure is to pair it with toasted bread with a bit of butter on it. Oh my god the goodness that is dipping the bread into this soup, don’t even get me started. I could easily eat like three bowls of this soup and still want to come back for more.
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-PoG
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