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Cheeseburger Soup


  • Author: Laura

Ingredients

Scale
  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 tsp dried basil
  • 1 tsp dried parsley flakes
  • 5 Tbsp butter, divided
  • 2 (14.5 oz) cans chicken broth
  • 4 cups peeled and diced potatoes
  • 1/4 cup flour
  • 2 cups (8oz) Velveeta, cubed (I used 16 oz. of Velveeta)
  • 1 1/2 cup milk
  • 3/4 tsp salt
  •  pepper to taste
  • 1/4 cup sour cream

Instructions

  1. In a 6-quart saucepan, brown beef; drain and set aside beef.
  2. In the same saucepan, saute onion, carrots, celery, basil and parsley in 2 Tablespoons butter until vegetables are tender (about 10 minutes).
  3. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
  4. Meanwhile, in a small pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly.
  5. Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  6. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts.
  7. Remove from heat; stir in sour cream. Makes 8 servings.
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