Who says you can’t have soup in summer? It seems it’s an unwritten rule that one cannot have hot soup when it’s hot outside. I disagree.
This soup is rich and satisfying, a stick to your ribs dish. Pair with a salad, and you have a wonderful meal. Sure you can always balance it out even further with a bread or roll, but it’s not necessary.
I can’t remember where I found this recipe at, but I do remember the first time I made it. I loved it and so did LittleChef2! I wondered why I had never heard of this delicious soup before. Growing up we always had meat and potatoes for dinner, and I do mean always! This soup easily qualifies for that and it’s quick and easy. My two favorite things!
I tinkered with the recipe and here’s my take on it. I hope you try it out even if the thermostat is heating up!
- 1 1/2 lbs ground beef
- 1 small onion diced
- 1 carrot shredded
- 1 tsp basil
- 1 tsp parsley
- 1/2 tsp garlic powder
- 3 cups chicken broth
- 5 potatoes diced
- 16 oz Velvetta Cheese cubed
- 1 1/2 cups milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup sour cream
- Brown ground beef with onion; add carrots and seasonings
- Add chicken broth and potatoes; cook about 12 min till potatoes are tender
- Add Velvetta cheese, milk, salt and pepper
- Stir till cheese melts, then add sour cream
- Remove from heat
Top with additional sour cream and cheese, or leave plain.