Salt and Pepper to taste
Brown the meat and drain. Set Aside. Chop the potatoes up into small chunks and set aside. Grate the carrots and chop the celery and the onion. Melt some of the butter in a large pot and saute the onions and the celery until clear. Add cooked hamburger meat, and potatoes along with the chicken broth. Simmer until the potatoes are tender. While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside. Once the potatoes are done to your liking add the flour mixture to thicken the soup. Stir well, then add the cheese cut into blocks along with the milk. Stir occasionally until the cheese is melted. Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some French Bread!
You will find as you cook this you will adjust the amounts of broth and cheese for your own liking. You can also play with the amount of potatoes and meat to make it a more filling soup.
Sorry I can't give measurements. I just put in whatever looks right. I use the bagged shredded carrots (lazy me) and I usually add some basil flakes to the soup. Another one of those things that I just throw in whatever looks right. This is my family's favorite soup.
I made the soup last night, and it was a success...YAY!
I figured since there were no measurements or amounts in your original recipe, I'd experiment some with the basic ingredients. My Nana was the same type, "Season to taste, cook until done". (No wonder I have no recipes from her!!!)
First I followed your recipe to a "T" but then I decided to boil the potatoes separate from the broth and ground beef and add them later. I did add some potato puree to the broth, but not the chunks. I then added the cheeses and decided to take some of that mixture out, put in another pot to make a broccoli cheese soup. It turned out delicious! Besides the chicken broth, I used a little beef too. With these other few altercations, I made it for perhaps, more of a "grownup" palate.
Here's the additions I made:
Extra sharp cheddar & smoky gouda (I still used the Velvetta too!). Minced garlic, parsley (and still, the basil) & shallots. Instead of milk, I decided to try unsweetened soy milk (it certainly wasn't to save calories! LOL!). I pureed some of the potato (so I didn't have to use the flour), and the rest I kept chunky.
My DH informed me he wasn't too crazy about potato chunks in soup, so the next time I will puree ALL of them! I also pureed the carrots, celery, onions, shallots and garlic b/c although I adore pieces in my soup, my man doesn't like them. I used THREE pounds of ground beef, but my hubby said there STILL could be more meat! LOL! Still in all, he really liked it, and we have TONS left over!
Oh, and we used a nice crusty Sourdough to go with ours.
So...there ya go! Thanks again for the recipe...I now have a soup my darling will eat.
Thanks Hanky! I am going to try it! My DH is such the meat and potatoes man that I think he may go for this.
So when you put the pots in the skillet, are they slightly boiled? And do you keep them in whole pieces or mash them? I was wondering if all the ingredients were pureed? (expcept the beef)...Oh, and the flour, is it just a pinch or two for the soup to thicken??
Sounds delish-thanks for sharing!