Ingredients:1 1/2 pounds ground beef1 cup chopped onion1 cup chopped celery2 teaspoons garlic salt1/2 teaspoon black pepper4 tablespoons flour4 to 6 cups milk2 cups chicken stock3 cups frozen southern style cubed hash brownsor cooked diced potatoes1 box (16 ounces) processed cheese, cut in cubes1 cup heavy cream1 to 2 cups shredded cheddar cheese1 cup seeded and diced tomatoes1/4 cup diced dill pickleDirections:In large soup pan, brown beef. After a few minutes add onion and celery. Cook until vegetables are tender and beef is crumbly and no longer pink. Drain any grease. Season with garlic salt and pepper. Stir in flour and cook for a minute or two, stirring constantly until well combined. Add 4 cups of milk and the stock. Bring to a boil, whisking often until it starts to thicken. Turn down the heat. Stir in potatoes and processed cheese cubes. Stir often until all cheese is melted. Add heavy cream. If too thick, add more milk. Taste to see if more salt and pepper is needed. Serve soup in bowls topped with shredded cheese, some diced tomato, and chopped dill pickle on top.
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