Monday, January 10, 2011

Cheeseburger Soup


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-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, 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 heat; blend in sour cream.

Yields 8 servings

**Thoughts~Delicious! Even my son agrees. :-)**

**This recipe comes from the Taste of Home Ground Beef cookbook magazine from 2011.**


April Westerhold said...

I am totally going to make this. I have all of the ingredients! I will post and link back to you:

april@Meals For Real

April Westerhold said...

Hi Dawn~I made this last night and it was a BIG HIT!! It will also be on Our Krazy Kitchen on Sunday morning. Here is the link to my review on my site:

I also have a badge/button/award on my page that you can grab, if you want, that says your recipe was featured on my page: