I got (and adapted) this recipe from a cookbook. I can't remember the book name, so if anybody knows where I got it, please let me know--I mean no thievery.
Ingredients:
2 c potato, cut into even pieces
2 T oil
1 lb ground beef
1 cup onion, cut up
1 cup bell pepper, cut up
1/2 c ap, gluten free flour ( I used Bob's)
1 T italian herbs
1 T salt
pepper
pinch cayenne
1.5 quarts beef broth
@2 c *cheese*
Directions:
In a large saucepan, put the potatoes and enough water to cover them by about 2 inches. Bring to a boil over high heat. Lower the heat to medium/high and simmer about 15 minutes. Drain, return to pan and cover to keep warm.
In a large stockpot, heat the oil over med-high heat. When hot, addt he beef and cook, breaking up the meat, until the beef begins to brown. Add the onion and bell peppers and cook, stirring, for another few minutes. Add the flour and spices. Cook, stirring, until well mixed and thickened--2-3 minutes.
Add the broth, lower the heat to medium, and cook, stirring until heated through. Add the cheese, stirring until melted and the soup is creamy. Add the potatoes, and cook until warmed through.
GK's notes: I use Daiya cheese, and I use about half cheddar and half pepper jack. The original recipe called for stuff like jalapeno peppers and two whole pounds of meat. That was waaayyy too much for my family, and I never have hot peppers around, so I use spicy cheese and a dash of cayenne to spice it up.
