Cheeseburger Soup 61 Recipe

  • 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
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!!

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