Ingredients
1 1/2
lb. lean ground beef
1/2
cup chopped onion (1 medium onion)
3/4
cup shredded carrot
2
(10 3/4-oz.) cans condensed cream of potato soup
1
(15-oz.) can cooked wild rice, drained
1 1/2
cups half-and-half
1
(14-oz.) can beef broth
1/2
teaspoon salt
1/4
cup slivered almonds, toasted, if desired
2
tablespoons chopped fresh chives, if desired
Preparation
In Dutch oven, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Add carrot, soup, wild rice, half-and-half, broth and salt; mix well. Reduce heat; simmer 20 to 25 minutes or until soup is bubbly and thoroughly heated, stirring frequently. Garnish individual servings with almonds and chives.
