Cozy, comfort food is on the menu today.
This is one of the best cheese based soups I have ever tried. I usually avoid Velveeta whenever possible, but it totally works in this recipe. Maybe because the soup is loaded with ground beef and vegetables. Maybe because the whole soup gets a royal smoothness from sour cream added at the finish.
As if the soup isn’t enough richness for one meal, serve a batch of these buttery, cheesy, garlicky, oniony rolls alongside. The spirals are so easy and look as good as they taste.
1 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 1/2 tsp Italian seasoning
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
16 oz Velveeta processed cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Shredded cheddar, to serve
1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan, melt 1 Tbs butter. Add onion, shredded carrots, Italian seasoning and celery. Sauté until tender.
3. Add the broth, potatoes and beef. Bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In a small skillet, melt remaining 3 Tbs butter and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Garnish with shredded cheddar before serving.
Recipe from TheRecipeCritic.com
1/4 cup butter, melted
2 green onions, finely chopped
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
3 garlic cloves, minced
1 tube (11 ounces) refrigerated crusty French loaf
1. In a small bowl, mix the first five ingredients.
2. Unroll dough; spread butter mixture to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side. Cut into 12 slices.
3. Place slices in greased muffin cups, cut side down.
Yield: 1 dozen.
Recipe from Taste Of Home Magazine
Can’t let March 17th go by without some more Irish music.
Today’s tune comes from Fat Baby Panda. (Now that’s a band name!)