I got this recipe from my boss' wife years ago before I was married, and it's still one of Ben's favorites, especially if it's served with Talking Bread's delicious miche and Triangle Farm's grassfed raw butter. Comfort food for sure!
I usually do a double batch, but here's the single version.
1.5 lbs Thousand Hills Grazing ground beef (or however big your ground beef packs are is fine)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter, divided
3 cups chicken broth (or beef broth)
4 cups diced potatoes (I don't bother peeling them)
1/4 cup all purpose flour
8 oz American cheese, cubed
1.5 cups milk
3/4 tsp salt
1/4-1/2 tsp pepper
Brown beef (side note: no need to drain the fat if the beef is from us, it's good for you! It helps with energy levels, and feeling full, and it won't make you fat. The truth is that your body needs animal fats to lose fat. Sounds crazy, but it's been proven. It's just not popular opinion. Did you know that your body can't properly assimilate the vitamins and minerals in vegetables without animal fat? A great excuse to cook your veggies with butter, tastes better too.)
Anyway, on to the recipe.
After you brown the beef, saute onion, carrots, celery, basil, and parsley in 1 T butter until veggies are tender (10 min) I just throw all the veggies in the blender because I'm lazy and don't like cutting them up!
Add broth, potatoes and beef. Bring to a boil.
Reduce heat, cover and simmer about 10 min or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly.
Add to soup and bring to boil and stir until it thickens a little.
Turn off the burner and add milk and cheese and stir until cheese melts.
Enjoy on a cold, dreary winter day!