Cheeseburger Soup

By weavincanuck

Ingredients

• 1 pound ground beef
• 2 onions chopped
• 3 carrots, diced
• 4 celery, diced
• 2 teaspoons dried basil
• 2 teaspoons dried parsley flakes
• 8 tablespoons butter, divided
• 8 cups chicken broth
• 4 large Potatoes, diced
• 1/2 cup all-purpose flour
• 1 cup (8 ounces) VELVEETA Pasteurized Prepared Cheese Product
• 3 cups milk
• 1.5 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup sour cream

Preparation

Step 1

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.