A hearty soup to warm your belly and keep your family enjoying dinner for another night!
1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds/about 4 cups cubed peeled potatoes (Keto-cauliflower)
3 cups chicken broth
1/4 cup all-purpose flour (Keto-almond flour)
1 package (16 ounces) Velveeta process cheese, cubed
1-1/2 cups whole milk (Keto-heavy cream)
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).