Chris and I both love soup. We can eat soup all year long, but I especially like having soup during the cold winter months. We have made this soup time and time again, and it’s still one of our very favorites.
Fun fact: I made this soup for Chris once when we were dating, and I’m pretty sure that it’s the whole reason he married me.
Okay, not entirely, but it’s probably part of it.
Recipe adapted from The Recipe Critic.
- 1 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup sliced carrots
- 3/4 cup diced celery
- 2 cups broccoli, cut into smaller pieces
- 3-4 slices bacon
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 4 cups chicken broth – We use chicken bouillon cubes.
- 4 cups diced potatoes
- 1/4 cup all-purpose flour
- 2 cups cheese – it can be grated or cut into cubes
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sour cream
- Brown the ground beef in a 3-quart saucepan. Drain and set aside.
- In the same saucepan, add one tablespoon butter and add onion, carrots, parsley flakes, basil, and celery. Sautè until tender.
- Cook the bacon and add to saucepan.
- Add the broth, potatoes, and beef, and bring to a boil. Add the broccoli. Reduce heat, cover and simmer for 10 to 12 minutes, or until potatoes are tender.
- In small skillet, melt remaining butter (3 tablespoons) and add the flour. Cook and stir for 3 to 5 minutes, or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
- Stir in the cheese, milk, salt, and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.