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Soups and Stews | |
| 1 lb ground beef 1 onion, diced 3/4 cup shredded carrot 3/4 cup chopped celery 1 teaspoon dried parsley 3 cups chicken broth 4 cups potatoes, cubed 1/4 cup all-purpose flour 2 cups cheddar cheese, cubed or 1/2 and 1/2 with Monterrey Jack 1 1/2 cups milk 4 tablespoons butter or 4 tablespoons margarine 1 can rotel tomatoes with Chiles | |
| In a large pot, brown ground beef and onion. Add broth, celery, carrots, parsley and potatoes. Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes. In a saucepan, melt the butter and stir in flour. Cook slightly 2-3 minutes. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Add the Rotel tomatoes. Bring to a boil and reduce heat to simmer. Stir in cheese; continue to stir until cheese is melted then serve. Do not allow to boil after adding the cheese. | |
| you can add whatever else you like Mushrooms with veggies, chpped green chilis with the rotel, or chopped cooked bacon at the end to bring out your favorite burger flavor | |
Good | |
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