A recipe card used this much… I have to tell you about! It’s one of my favorite recipes for winter; I received it about five years ago, and I’ve been loving it ever since. My husband’s family threw me a bridal shower,where they invited each guest to bring a recipe they enjoyed! (I loved this idea and suggest it for all!) Lucky for me, we have some great ladies and even better cooks on both sides of my family tree. Thank Sara Turner-White for this recipe.
- 1 lb gound beef (I use venison)
- 3/4 cup chopped onion
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 5 tbsp butter (divided)
- 3 cups chicken broth
- 4 cups diced raw potatoes
- 1/4 cup flour
- 8 oz Velveeta
- 3/4 tsp salt
- 1 1/2 cup milk
- 1/2 tsp pepper
- 1/4 cup sour cream
Cook 1 lb ground beef until brown, and drain.
In a sauce pan, sauté onions, carrots, and celery in 1 tbsp butter until tender. (about 10 minutes)
Put veggies and meat in a big pot and add 3 cups chicken broth and 4 cups diced raw potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes or so.
In the meantime, prepare white sauce. Melt 4 tbsp butter. Add 1/4 cup flour.
Mix for about 1 minute or until smooth and pasty. If lumpy, remove from heat and add more butter. <- I love that line. Remove sauce from heat when it gets smooth and bubbly.
Mix into the soup. Bring soup to a boil for a couple of minutes.
Reduce heat to low and add last ingredients: 8oz Velveeta, cubed, 3/4 tsp salt, 1 1/2 cup milk, and 1/2 tsp pepper. I know Velveeta isn’t even considered real cheese, but trust me, this is good!
Cook and stir until cheese is melted. 1/2 hour before serving, add 1/4 cup sour cream.
This recipe makes 13 cups! So, for the husband and I, that’s 6+ meals! We had it all week at work. It’s so easy to heat up again and again. And for all you weight watcher fanatics, it’s 4 WWPP, per cup! (I used light sour cream and skim milk.) Enjoy!