This is very good! I thought it was going to be more like cheese dip but it certainly was not. I really want to try it with some elbow macaroni in place of the potato. I think that would be very good as well. Here are the changes I made. I doubled the ground beef, cut the carrots and celery down to 1/2 cup, added a little garlic, used Velveeta instead of cheddar, and salt and peppered to taste. At the end, I added a 4oz can of green chili's and a little cayenne. I gave this a 4 instead of 5 because when i tasted it, it was a little bland...so hence the green chili's and cayenne. It turned out fabulous! Oh yes I also cut the butter down by a tablespoon as I did not use one to cook/brown the vegetables and beef. I melted the remaining 3 tablespoons in a small sauce pan, made a roux with the flour added the milk slowly until mixed in and then slowly added the mixture to the soup to thicken it up. I never let it boil in the small saucepan just heated it enough to ensure no lumps.
Was this review helpful?
1 user found this review helpful
This is very good! I thought it was going to be more like cheese dip but it certainly was...