This soup is definitely a keeper for the cooler weather, or for anytime. It's cheesy goodness will keep you wanting it again. With only a few ingredients that you probably have on hand, you can have this made in no time. Use the crockpot and set it in the morning, come home from work or school to an amazing meal that will only take you minutes to complete. Or use the Instapot for a quick, easy, delicious meal. Either way you make it, it is delicious. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
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Ingredients:
4 small russet potatoes, peeled and diced, or 2 large potatoes
1 small onion, diced
1 cup shredded carrots
1/2 cup diced celery
1 tsp dried basil
1 tsp dried parsley
3 cups chicken broth
1 lb lean ground chuck
3 Tbsp butter
2Tbsp all-purpose flour
2 cups milk
1/2 tsp salt
1/2 tsp black pepper
1 16 oz package Velveeta processed cheese, cubed or, 2 cups shredded cheddar cheese
Directions for Instapot:
Place potatoes, onion, carrots, celery, basil, and parsley in Instapot. Pour chicken broth over vegetables. Cover with lid and pressure cook 8 minutes. In the meantime, brown ground chuck. Drain on paper towels and set aside.
Depressurize the Instapot. Remove vegetables to a separate bowl and set aside.
Add butter to the pot. When butter is melted, add the flour, salt, and pepper. Cook 2-3 minutes until a light golden color. Add milk and stir until thickened. Add vegetables and browned ground chuck back to the pot and cook on the saute mode 20-30 minutes.
Add cheese and let simmer an additional 10 minutes.
Directions for crockpot:
Place potatoes, onions, carrots, celery, basil, and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low 6-8 hours on low or 4-5 hours on high until potatoes are tender.
About 45 minutes before serving, cook and crumble ground chuck in a large skillet over medium-high heat. Drain on paper towels. Pour cooked ground chuck into crock pot. Carefully wipe out the skillet. Add butter, when melted, add flour, salt, and pepper. Whisk in flour and cook until golden and bubbly, about 2 minutes. Whisk in milk. Pour mixture into the crock pot and stir to combine.
Add cubed cheese, stir again. Cover and cook another 30 minutes or until cheese has melted.