CHEESEBURGER SOUP
Carol Sherer
ingredients
- 1/2 lb. ground beef
- 3/4 c. chopped onion
- 3/4 c. shredded carrot
- 3/4 c. diced celery
- 1 t. dried basil
- 1 t. dried parsley
- 4 T. butter, divided
- 3 c. chicken broth or stock
- 4 c. peeled, diced potatoes
- 1/4 c. flour
- 8 oz. cubed American cheese
- 1 1/2 c. milk
- 3/4 t. salt
- 1/4 to 1/2 t. pepper
- 1/4 c. sour cream
directions
- 1
In a 3 quart saucepan, brown beef, drain and set aside.
- 2
Sauté onions, carrots, celery, basil and parsley in 1 T. butter until vegetables are tender; about 10 minutes.
- 3
Add broth, potatoes and beef and bring to a boil. Reduce heat.
- 4
Cover and simmer for 10-12 minutes or until potatoes are tender.
- 5
Meanwhile, in a small pan, melt remaining butter. Add flour.
- 6
Cook and stir 3-5 minutes or until bubbly.
- 7
Add to soup. Bring to a boil. Cook and stir 2 minutes.
- 8
Reduce heat to low. Add cheese, milk, salt, pepper.
- 9
Cook and stir until cheese melts.
- 10
Remove from heat and blend in sour cream.
Source: Stephanie Boullin
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