I’ve made this soup at least a dozen times since I found the recipe over at Baby Gizmo.
It’s one of my favorite soup recipes, and I’ve noticed these are the type of ingredients you almost always have at hand. Which is great, because I hate having to go to the grocery store just when I know I’m going to have a crazy busy day! You could add any of your favorite vegetables – I like to add rutabaga because my whole family loves the flavor. This soup is not only delicious, it’s pretty healthy, too!
Ingredients
1 pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
3 cups chicken broth
4 cups peeled and diced potatoes
4 tablespoons Land O Lakes butter, divided
¼ cup Gold Medal all purpose flour
2 cups shredded cheddar cheese
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup Daisy sour cream
bacon bits (topping)
Instructions:
Combine diced potatoes, onion, celery, carrots, chicken broth parsley and basil in your slow cooker. Stir. Cook on low 8 hours (or high 4-6 hours!) until potatoes and veggies are tender.
About 30 minutes before the veggies and potatoes are done, cook the ground beef in a medium skillet about 4-5 minutes until brown. Remove and set aside.
In the same pan, add the butter. Melt the butter and add flour and cook until bubbly. Add the salt, pepper and sour cream.
Add cream mixture, cheese, and ground beef to the crockpot. Stir. Cook until the cheese is melted. Serve with bacon and cheese on top (optional).
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Quick tip: Serve with crusty bread.
Recipe and image courtesy of Baby Gizmo – watch their great how-to video!
