Ingredients:
- 1 lb Good Ranchers Ground beef
- 1 White Onion
- 1 lb Good Ranchers Ground beef
- 1 Large Carrot, shredded
- 1 Stalk Celery, finely diced
- 5 tbsp Butter
- 3 cups Chicken Broth
- 3 large Potatoes, diced
- 3 tbsp all-purpose Flour
- 2 cups Velveeta or Shredded Cheddar Cheese
- 1 cup Milk
¼ cup Sour Cream
- Salt and Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Optional Toppings:
- Bacon
- Dill Pickles
- “Bun” Croutons
Instructions:
1. In a large pot, brown the ground beef, season with salt and pepper, drain, and set aside in a bowl.
2. In the pot, add 2 tablespoons of butter, diced onions, diced celery, and shredded carrots. Season with salt and pepper. Cook until the veggies are tender and the onions are translucent.
3. Add the potatoes, ground beef, garlic and onion powders, and chicken broth. Cook for 15 minutes.
4. In a small pan, heat 3 tbsp butter on medium heat and once melted, add 3 tbsp flour to create a roux. Cook the roux for 3-5 minutes, whisking often.
5. Add the roux to the soup and bring to a boil to thicken (allow it to boil for about two minutes).
6. Turn the soup to low and add in the cheese, milk, salt and pepper. Stir and cook until the cheese melts. Add the sour cream and mix just before serving. Top with bacon, shredded cheese, dill pickles, and croutons.