Welcome 2019! I hope everyone had a joyous and happy holiday season. Watching TV the other day, I was bombarded by ads for healthy living products, weight-loss programs, exercise equipment, and tips on how to organize your life, as if the only time you may think of those things is immediately after the New Year arrives (and maybe that’s actually true…). But here in my Coalcracker Kitchen, after a hectic holiday season, I crave something comforting, easy to make, and budget friendly. Winter has settled into the Anthracite region and there is nothing more comforting to me than having a bowl of steaming, hearty soup.
Now, I have a ton of soups in my recipe arsenal, but this one features the flavor of another of my favorite foods – cheeseburgers! As I settle in to winter days ahead and face the task of packing up and putting away the holiday decorations, I always feel a sense of sadness. A bit of melancholy creeps over me wondering what the new year will bring and whether the Christmas season for 2019 will see us all healthy and happy when it rolls around. To lift myself out of the post holiday blues, nothing beats a pot of comfort food simmering away, sending its fragrance throughout the house. So, TV ads be damned, in THIS kitchen, being happy goes hand in hand with being “healthy” and puttering around in my Coalcracker kitchen brings me so much joy, I think I’ll just live forever!
- 1/2 lb. ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled, diced potatoes
- 1/4 cup all-purpose flour
- 8 ounces Velveeta cheese
- 1 1/2 cup milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper (to your taste)
- 1/4 cup sour cream
- In a large pot, brown beef. Drain and set aside.
- In the same pan, sauté onions, celery, carrots, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef. Bring to a boil. Reduce heat. cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet or sauce pan, melt remaining butter. Add flour. Cook and stir for 3-5 minutes or until bubbly. Add to soup. Bring to a boil. Cook and stir for 2 minutes.
- Reduce heat to low. Add cheese, milk, salt, and pepper. Cook and stir until cheese melts. Remove from heat. Blend in sour cream.
- Serve hot.