Autumn has started to tease us a little bit in Oklahoma, but our temperatures are still yo-yo-ing back and forth. Even so, with that first hint of cooler weather, I'm ready for some comfort food!
Today I wanted to share one of my favorite soup recipes with you. I've only been making it since last year, but it was originally published in Taste of Home Magazine almost 20 years ago. It became a family favorite in our home right away! It's so easy and hearty and delicious, I hope you'll try it and love it!
- 1/2 pound ground turkey or beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups diced peeled potatoes (1-3/4 pounds)
- 1/4 cup all-purpose flour
- 2 cups (8 ounces) process cheese (Velveeta), cubed
- 1-1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
- In a 3-qt. saucepan, brown beef; drain and set aside. In the same
- saucepan, saute the onion, carrots, celery, basil and parsley in 1
- tablespoon butter until vegetables are tender, about 10 minutes. Add
- the broth, potatoes and beef; bring to a boil. Reduce heat; cover
- and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt remaining butter. Add flour; cook
- and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil.
- Cook and stir for 2 minutes. Reduce heat to low. Stir in the
- cheese, milk, salt and pepper; cook and stir until cheese melts.
- Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4
- You can see the recipe on the Taste of Home website here, along with the nutritional information, some alternate versions, and a printable version.
- Speaking of Fall, I'm happy to announce that I'll be participating in 2 Fall Home Tours next week.