Cheeseburger soup
submitted by Mrs. T1/2 lb. 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 T. butter or margarine, divided
3 c. chicken broth
4 c. diced peeled potatoes
1/4 c. flour
8 oz. velveeta, cubed (I have also substituted shredded cheddar)
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 sour cream (I almost never add this)
In 3-qt. saucepan (I use a dutch oven), brown the beef; drain if necessary and set aside. In 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 to 12 minutes, or until potatoes are tender. Meanwhile, in a small saucepan, melt remaining butter. Add flour; cook and stir for 3 to 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; stir in sour cream if using.
Yield: 8 servings.
posted by Unknown @ 1:58 PM
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