Bacon Cheeseburger Soup

By á-174707

Ingredients

• 1 pound ground beef
• 1/2 pound bacon, fried and diced
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 1/2 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
• 1 cups (8 ounces) process cheese (Velveeta), cubed
• 1 cup shredded Colby cheese
• 1-1/2 cups milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup sour cream

Preparation

Step 1

In a 3-qt. saucepan, brown beef with onion; drain and set aside. In the same
saucepan, saute the carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add
the broth, potatoes, bacon 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. Yield: 8 servings (2-1/4
quarts).