Recipe courtesy of Jackie Smith
Show: Cooking Live
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
8 servings

Ingredients

Garnish:

Directions

In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

My Private Notes

Add a Note
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

IDEAS YOU'LL LOVE

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Bonus Market-Find Recipe: Cheeseburger Mashed Potato Parfaits

Recipe courtesy of Food Network

Baked Root Vegetables

Recipe courtesy of Food Network Kitchen

Hache Parmentier

Recipe courtesy of Wolfgang Puck

Fisherman's Pie

Recipe courtesy of Tracey Higgins

Gnocchi with Butter Thyme Sauce

Recipe courtesy of Giada De Laurentiis

Potato Strudel with Dill Sauce

Recipe courtesy of Food Network

My Grandma's Ravioli

Recipe courtesy of Wolfgang Puck

Vegetable Stew with Potato and Cheese Pancakes

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories