Makes 8-10 servings
1 lb browned ground beef
1 cup onion, diced
1 cup celery, diced
3 cups water
3 cubes beef bouillon
4 cups diced potatoes
2 large carrots, shredded
4 Tablespoons butter, melted
1/4 cup flour
2 cups shredded cheese (i used colby and cheddar)
1 1/2 cups milk
1 tsp basil
1 tsp parsley
salt and pepper to taste
Saute the onion and celery with 1 T of olive oil in large pot until the onions have softened. Add browned ground beef, water, and beef bouillon cubes. Bring to boil. Add potatoes and carrots and boil for 10 min.
In small saucepan, stir together butter and flour. Mix until smooth and add milk. Stir until thickened and add 2 cups shredded cheese. Mix together until melted. Pour the cheese mixture into the large pot of boiling water with veggies. Add basil and parsley, then warm up. Salt and pepper to taste.
Serve warm or freeze when the soup has cooled. Pour soup into ziplock bags and freeze.
To serve simply defrost soup on the microwave on high until it is warmed all the way through.
