Ingredients 1 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter, divided 3 cups chicken broth 4 cups peeled and diced potatoes 1/4 cup all purpose flour 2 cups shredded cheddar cheese 1 1/2 cups milk 3/4 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/4 cup sour cream Brown the ground beef in large soup pot. Drain and set aside. In the same pan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for a couple minutes to make a roux, but don't brown. Stir into the soup and bring to a boil. Reduce heat to low and stir well to blend. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Beth that looks like it may be something I can eat that won't raise BG. I don't look at too many recipes because my menu has to be low carb. I'll try it next time we buy ground beef.
Marie--it does have potatoes and carrots in it, but maybe all the fat and protein will offset them as far as your glucose levels.
Beth I can take some potatoes out like I do our roast and carrots not too bad. And as you said, protein and fat may offset the carbs.
I know that if you put butter on bread it slows the carb absorption, and I think that's the main thing with diabetes. You don't want your sugar going too high, too fast.