Cheeseburger Soup
Source of Recipe
Taste of Home - Cooking School
Recipe Introduction
This is one of our favorites with no leftovers.
List of Ingredients
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tbsp butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 pounds)
1/4 cup all-purpose flour
8 ounces process American cheese, cubed (2 cups)
1 1/2 cups milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour creamRecipe
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 8 servings (2 1/4 quarts)
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