Cheeseburger Soup

By TrayH

A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this "all-American" soup turned out. —Joanie Shawhan, Madison, Wisconsin

Ingredients

• 1 pound ground beef
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups diced peeled potatoes (1-3/4 pounds)
• 1/4 cup all-purpose flour
• 2 cups (8 ounces) process cheese (Velveeta), cubed
• 1-1/2 cups milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream

Details

Adapted from tasteofhome.com

Preparation

Step 1

* In a 3-qt. saucepan, brown beef; drain and set aside.

* In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.

* Add the 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.

* Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.

* Remove from the heat; blend in sour cream.

* Strongly encourage you to double this recipe... it's that good =)