Perfect for colder weather!
½ lb ground beef
4 Tbsp butter
¾ cup chopped onion
¾ cup shredded carrots (we used the matchstick ones that they sell in the store)
¾ cup diced celery
2 pounds peeled and cubed potatoes
3 cups chicken broth
¼ cup flour
2-4 cups Velveeta (if you want it extra thick and creamy go with the 4 cups)
1 1/2 cups whole milk
¼ cup sour cream
In large sauce pan brown hamburger with Everglades Heat. Remove from saucepan, drain grease and set aside.
In same pan add 1 Tbsp of butter, sauté onion, carrots, and celery till tender and start to brown some.
Peel and dice potatoes. Add potatoes, ground beef and broth to the stock pot with the vegetable. Bring to a boil.
Reduce heat and simmer covered till potatoes are tender about 15 minutes.
Once potatoes are tender turn heat to low.
In small skillet melt remaining butter.
Add flour and cook and stir till bubbly.
Adding the milk slowly.
Add this flour mixture to the soup.
Cook and stir for about 2 minutes.
Stir in cubed Velveeta, cook till the cheese is melted. Remove from heat and stir in sour cream.
We topped ours with some parsley and bacon bits before serving.
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