Cowboy Soup

Cowboy Soup

Cowboy Soup

1 pound lean ground beef
1 (16 oz.) package velveeta, cubed
1 cup sharp cheddar cheese, grated
1 yellow onion, finely chopped
4 small potatoes, chopped

  • Step number one. In a medium saucepan over medium-high heat, melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk.
  • After it, Season with salt and pepper, then remove from heat and refrigerate until ready to use.
  • Next, Heat a large stockpot or Dutch oven over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder, then transfer beef to a separate plate and drain all but 2 tablespoons fat.
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