- 1 lb. ground beef
- 1 large onion, chopped
- 1 cup carrots, shredded
- 1 tsp dried scallions
- 1 tsp dried dill
- 2 Tbsp. butter
- 1 Tbsp. flour
- 3 cups chicken or vegetable broth
- 2 cups peeled and diced potatoes (optional)
- 2 cups cheese, shredded
- 1 cup milk
- salt and freshly ground pepper
- 2 Tbsp. sour cream (optional)
In a large sauté pan over medium heat, brown the beef, stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes. Drain and set aside. In the same saucepan sauté onions, carrots and dried herbs until tender. Add the broth, potatoes and beef and bring to a boil. Reduce a heat, cover and simmer 10-12 minutes or until potatoes are tender.
In a saucepan over low heat, melt the butter. Add the flour and cook for 3-5 minutes, stirring all the time. Add to the soup and bring to a boil. Cook for about 2 more minutes. Low the heat and bring to a gentle simmer. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts.
Taste and adjust the seasonings. Add the sour cream if you like. Ladle the soup into warmed bowls and garnish with cheese. Serve immediately.