Cheeseburger Soup

Photo by Tracy W.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1/2

    pound ground beef

  • 4

    tablespoons butter, divided

  • 3/4

    cup chopped onion

  • 3/4

    cup shredded carrots

  • 3/4

    cup diced celery

  • 1

    teaspoon dried basil

  • 1

    teaspoon dried parsley flakes

  • 1-3/4

    pounds (about 4 cups) cubed peeled potatoes

  • 3

    cups chicken broth

  • 1/4

    cup all-purpose flour

  • 1

    package (16 ounces) Velveeta process cheese, cubed

  • 1-1/2

    cups milk

  • 3/4

    teaspoon salt

  • 1/4 to 1/2

    teaspoon pepper

  • 1/4

    cup sour cream

Directions

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

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