Cheeseburger Soup

By RoketJSquerl

Ingredients

• 1/2 Pound Ground Beef
• 3/4 C Chopped Onion
• 3/4 C Shredded Carrots
• 3/4 C Diced Celery
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Parsley Flakes
• 5 Tablespoons Butter, divided
• 2 Cans Chicken Broth
• 4 Cups Peeled, diced potatoes (I used unpeeled red potatoes)
• 1/4 Cup Flour
• 2 Cups Velveeta (8oz) cubed
• 1 1/2 Cup Milk
• 3/4 Teaspoon Salt and 1/2 Teaspoon Pepper
• 1/4 Cup Sour Cream

Preparation

Step 1

In a 6-quart saucepan, brown beef; drain and set aside beef. In the same saucepan, sate onion, carrots, celery, basil and parsley in 2 Tablespoons 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 pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat; stir in sour cream. Makes 8 servings.