Cheeseburger Soup

Ingredients

1/2 pound ground beef

4 tablespoons butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1-3/4 pounds (about 4 cups) cubed peeled potatoes

3 cups chicken broth

1/4 cup all-purpose flour

1 package (16 ounces) Velveeta cheese, cubed

1-1/2 cups whole milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup sour cream

Directions

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside.

In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes.

Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes.

Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

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