Recipes - print - Cheeseburger Soup 61

Cheeseburger Soup 61 - Recipe

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NOTE: I have used Velveeta as it is hard to find the block American cheese.

In a 3 qt. saucepan, brown beef: drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 T. 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 heat; blend in sour cream. Yield: 8 servings (2 1/4 quarts). ENJOY!!

-1/2 pound ground beef (I use 1 lb)
-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 or margarine, divided
-3 cups chicken broth
-4 cups diced peeled potatoes (1 3/4 lb)
-1/4 cup all-purpose flour
-8 ounces processed American Cheese (2 cup cubed)
-1 1/2 cups Milk
-3/4 teaspoon salt
- 1/4-1/2 tsp. pepper
-1/4 cup sour cream