*I got this recipe from a neighbor when we lived in Layton and it is my #1 favorite soup/meal to make. I love this stuff. To save time, have all the ingredients pre-chopped and pre-shredded the day before.
1 1b ground beef
3/4 cup shredded carrots (use fresh carrots and shred yourself...trust me!)
3/4 cup chopped onion
3/4 cup diced celery
1 Tb. butter
3 cups chicken broth
2 cans diced potatoes (or cook and dice your own)
3 Tb. butter
1/4 cup flour
1 1/2 cup milk
1 1/2 cup pepperjack cheese - shredded
1 1/2 cup cheddar cheese - shredded
3/4 tsp. salt
1/4 tsp. pepper
2 Tb. sour cream
-Brown beef, set aside. In a large saucepan, saute onion, carrots and celery in
1Tb. butter until soft. 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, melt remaining butter- to a boil- then add flour to make a roux. Add roux to soup and bring to boil. 2 minutes. Reduce heat to low and add cheese, milk, salt and pepper; cook and stir until cheese melts. Add sour cream to blend in. Remove from heat and serve with rolls!
