Hearty creamy soup, a real crowd pleaser
- 1 pound ground beef
- 1 medium onion diced
- 3/4 cup carrots shredded
- 3/4 cup celery diced
- 1 teaspoon dried parsley
- 3 cups chicken broth
- 4 cups potatoes cubed
- 1/4 cup all-purpose flour
- 2 cups cheddar cheeses shredded
- 4 tablespoon unsalted butter
- salt and pepper to taste
in a large pot over medium high heat add a little olive oil and brown the ground beef and onions. drain off excess fat if needed
Add broth, celery, carrots, parsley and potatoes and simmer until the potatoes are tender, about 15 minutes
In a small saucepan melt the butter and flour, boil for a minute or so. Add the milk stirring until smooth, simmer for 2-3 minutes until it thickens.
gradually add the roux to the soup stirring constantly, reduce the heat and simmer till the soup thickens. roughly 12-20 minutes.
Stir in the cheese until melted and then serve. Make sure that you don’t boil the soup once the cheese is added.