About this recipe:A deliciously creamy soup. It's so substantial that it can be served on its own for dinner. Minced beef is simmered with carrots, celery, hash browns, cheese and milk. Perfect for those cold winter nights.
Serves: 6 - 8
450g minced beef
1 onion, chopped
2 carrots, grated
1 stick celery, diced
1 teaspoon dried basil
2 tablespoons dried parsley
4 tablespoons margarine
750ml chicken stock
475g hash browns
4 tablespoons plain flour
225g Kraft processed cheese slices, unwrapped and chopped
salt and pepper to taste
4 tablespoons soured cream
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Method Prep:15min › Cook:25min › Ready in:40min
In a 3-litre or similar sized saucepan, brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 15g butter until vegetables are tender, about 5 minutes.
Add stock, potatoes and beef and bring to the boil. Reduce heat, cover and simmer for 5-10 minutes or until potatoes are tender.
Meanwhile, in a small frying pan melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add soured cream. Stir well. Serve immediately.