Cheeseburger Soup
Yield: 8 servings/2-1/4 quarts
1/2 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 diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. 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 for 10-12 minutes or until potatoes are
tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir
for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for
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.
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