Monday, November 9, 2015

Beefy Mushroom Potato Soup

Beefy Mushroom Potato Soup
1 lb. Ground chuck
7-10 potatoes (peeled and cubed)
2 cans low sodium cream of mushroom soup
2 cans beef broth
1 16 oz. Light sour cream
1 cup very thinly sliced and halved sweet onion
Boil the potatoes for about 20 minutes or until tender. In a soup pot brown beef and onions. Drain fat. Add the cream of mushroom soup with the beef broth and heat to boiling. Reduce the heat to low and add the sour cream. Drain the potatoes and add to the soup pan as well. Cover and simmer for 10 minutes. Serve warm.

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