Beefy Broccoli Cheddar Soup
A hearty bowl of soup packed with two kinds of cheese, vegetables and seasoned ground beef. The addition of a protein and red potatoes makes it a one pot meal the whole family will love.
Ingredients
Soup
- 1 lb lean ground beef 90% lean or leaner
- 1 onion diced
- 3 medium carrots peeled and chopped
- salt & pepper to season beef eyeball it
- 7 c chicken stock
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 1/2 tsp salt
- 1 tsp pepper
- 24 oz mini red potatoes (1 lb 8 oz bag) halved
- 8 oz Velveeta american cheese cubed
- 8 oz shredded cheddar cheese divided
- 1/4 c sour cream
- 2 broccoli crowns chopped and steamed
Thickener
- 4 tbsp salted butter
- 1/3 c flour
- 1 1/2 c half & half
Instructions
- Wash, chop and steam broccoli. Set aside.
- Clean and cut potatoes. Either halve or quarter if you have larger ones. Set aside.
- Set a pot over medium heat and begin browning beef. Add onions and carrots once most of the pink is cooked out. Season with salt and pepper, stir and cook 15 minutes. Stirring occasionally.
- Add chicken stock, seasoning and potatoes. Stir. Turn the heat to high and once the pot is boiling, reduce heat, cover and cook for 10 minutes.
- While the soup cooks make the thickener in a separate pot over medium heat. Melt butter, add flour and whisk constantly for 2 minutes. Pour in half and half and whisk until it's smooth and thick.
- Add the thickener to the soup and whisk. Bring to a boil again. Reduce heat. Simmer for 5-7 minutes.
- Add diced Velveeta and 4 oz of the shredded cheddar cheese to the pot. Stir and allow to melt.
- Once the cheese has melted add sour cream. Stir.
- Add steamed broccoli and once the broccoli is heated through it's time to serve.
- Top bowls with remaining 4 oz of shredded cheddar cheese.
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