Cheeseburger Soup

By DebCooks

This is a great twist on potato soup. Great for a cold fall or winter day.

Ingredients

• 1/2 lb ground beef
• 3/4 c chopped onion
• 3/4 c shredded carrots
• 3/4 c diced celery
• 1 teas dried basil
• 1 teas dried parsley flakes
• 4 T butter, divided
• 3 c chicken broth
• 4 c diced peeled potatoes
• 1/4 c flour
• 8 oz processed American cheese, cubed 2 cups
• 1 1/2 c milk
• 3/4 teas salt
• 1/4 to 1/2 teas pepper
• 1/4 c sour cream

Details

Servings 8

Preparation

Step 1

In a 3 qt saucepan, brown beef, drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 T butter until vegetables are tender about 10 minutes. Add broth, potatoes, and beef and 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 for heat and blend in sour cream.