Cheeseburger soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground Beef |
| ¾ | cup | Chopped Onion |
| ¾ | cup | Shredded Carrots |
| ¾ | cup | Diced Celery |
| 1 | teaspoon | Dried Basil |
| 1 | teaspoon | Dried Parsley |
| 4 | tablespoons | Butter Or Margarine; Divided |
| 3 | cups | Chicken Broth |
| 4 | cups | Diced Peeled Potatoes |
| ¼ | cup | All-Purpose Flour |
| 8 | ounces | Process American Cheese; Cubed, 2 Cups |
| 1½ | cup | Milk |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Sour Cream |
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add 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. Add cheese milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Recipe by: Taste of Home
Posted to EAT-L Digest by Aquasea221<Aquasea221@...> on Dec 17, 1997