Cheehs Patanshia Soup

 Cheehs Patanshia Soup

Cheehs Patanshia Soup

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Trimmings 

1/2 pound ground cheeseburger use 1 pound 

3/4 cup cut onion 

3/4 cup obliterated carrots 

3/4 cup diced celery 

1 teaspoon dried basil 

1 teaspoon dried parsley pieces 

4 tablespoons spread apportioned 

3 cups chicken stock 

4 cups stripped and diced potatoes 

1/4 cup commonly helpful flour 

2 cups of Velveeta dealt with cheddar cubed I used 16 ounces or-2 cups annihilated cheddar 

1/2 cups milk 

3/4 teaspoon salt 

¼ to 1/2 teaspoon pepper 

1/4 cup sharp cream 

Bearings 

Gritty hued the ground meat in a 3-quart skillet. Divert and put in a protected spot. 

In a comparative pot add 1 T margarine and add onion, annihilated carrots, parsley drops, basil, and celery. Saute until sensitive. 

Add the stock, potatoes, and meat and warmth to the purpose of bubbling. Abatement warmth, cover, and stew 10-12 minutes or until potatoes are sensitive. 

In a little skillet mollify the extra spread (3 T) and add the flour. Cook and blend for 3-5 minutes or until bubbly. Add to the soup and warmth to the purpose of bubbling. Cook and blend for 2 minutes. Reduce warmth to low. 

Blend in the cheddar, milk, salt, and pepper. Cook and blend until cheddar mollifies. Kill from warmth and blend in cruel cream. 

Recipe NOTES 

Invigorated on December 3, 2019 

Special Post on December 27, 2012 

Sustenance FACTS 

Serves: 6 

Calories258kcal (13%) 

Carbohydrates19g (6%) 

Protein15g (30%) 

Fat14g (22%) 

Drenched Fat8g (40%) 

Cholesterol46mg (15%) 

Sodium1067mg (44%) 

Potassium627mg (18%) 

Fiber2g (8%) 

Sugar6g (7%) 

Supplement A1948IU (39%) 

Supplement C14mg (17%) 

Calcium304mg (30%) 

Iron3mg (17%)