pound ground beef
cup chopped onion
cup shredded carrot
cup diced celery
1 teaspoon dried basil
(or, for fresher taste, pesto)
1 teaspoon dried parsley
(or, for fresher taste, 2 sprigs minced fine)
3 cups chicken stock
4 cups potatoes peeled, diced
8 ounces American cheese cubed (2 cups)
teaspoon freshly-ground black pepper
cup sour cream for garnish
Serve hot to 6 to 8 people as a filling meal.
Comments: Quintessentially American, this soup looks for a long time like it's going to be terrible - then suddenly it pulls together at the end and is unexpectedly rich and satisfying. It was contributed by Pat and Elaine Young of Oregon, also quintessentially American and in the best of ways. Hardworking and gutsy, they've got a son in highschool, are putting a daughter through college - and still decided to make significant career changes as "40 somethings" to secure a better future in the long run. Elaine got the recipe from her sister.