21ouncecondensed French Onion soup2-10.5 ounce cans, undiluted
¼cupall-purpose flour
1 ½cupsevaporated milk
4cupssharp Cheddar cheeseshredded
¼cupsour cream
Instructions
Melt 1 tablespoon of butter in a heavy stockpot over medium heat.
Add ground beef and onion.
Cook until beef is browned and done, breaking up as it cooks, about 5-6 minutes.
Add potatoes, stock, and soup.
Bring to a boil; reduce heat to low and simmer until potatoes are tender, 10 to12 minutes.
Melt the remaining 3 tablespoons butter in a small saucepan over medium heat.
Add flour and whisk until smooth, about 1 minute. Gradually whisk in evaporated milk; simmer and stir until sauce is thick and smooth.
Add cream sauce into soup, stirring constantly.
Bring to a simmer, reduce heat to low and stir in cheese until melted.
Stir in sour cream, stirring until just heated through.
Serve hot topped with green onions, French fried onions, or croutons.
Notes
Storage:Once your creamy, cheesy soup has cooled to room temperature, store the leftovers in an airtight container in the fridge for up to four days.I don’t recommend freezing this soup, since the potatoes get mushy and the cheesy broth separates when it’s frozen and thawed.Tips:
Grate cheese from a block - don't buy the pre-shredded kind.
Drain excess grease from ground beef into a bowl before adding the other ingredients so your soup isn't oily. If you use lean (90/10) ground beef you probably won't have to drain it.
Stick with yellow or red potatoes—russet potatoes tend to get mushy and fall apart in soups.
Speed up prep (and cooking!) even more by using a bag of frozen, diced potatoes. Just toss 'em in the soup and cook until they're thawed and hot.