Loaded with potatoes, hamburger, cheese and sour cream is super comforting and cheese making it a great dinner on a cold winter night.
Servings: 6 servings
- 1 lb ground beef
- 3/4 c. onion finely diced
- 1/4 c. carrots finely diced
- 1/2 tsp dried basil
- 1/2 tsp dried parsley flakes
- 4 Tbsp butter divided
- 2 cans chicken broth 14.5 oz each
- 4 c. Yukon gold potatoes diced and peeled
- 1/4 c. all-purpose flour
- 2 c. Velveeta cheese (16 oz)
- 1 1/2 c. milk
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/4 c. sour cream
In a large pan brown the beef along with the onion, carrots, basil and parsley in 1 tbsp butter until vegetables are tender and beef is browned.
When meat is brown drain off any excess grease. Add broth and then potatoes to meat mixture. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
While potatoes are cooking melt remaining butter in a small saucepan. Add flour, whisking continuously to form a paste. Slowly whisk in milk until smooth and thick.
After the potatoes are tender stir in the milk mixture until completely mixed in. Next stir in cheese, salt and pepper; cook on low and stir until cheese melts. Remove from the heat; stir in sour cream.
Serve immediately, Garnish with shredded cheese, chopped green onions etc.
Calories: 604kcal | Carbohydrates: 43g | Protein: 37g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 1620mg | Potassium: 1323mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2815IU | Vitamin C: 20.8mg | Calcium: 601mg | Iron: 7.4mg