Cheeseburger Soup
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Cheeseburger Soup
Yield: 8 servings
- ½
- ¾
- ¾
- ¾
- 1
- 1
- 5
- 2
-
4
Cups Peeled, diced potatoes (I used unpeeled red potatoes)
- ¼
-
2
Cups Velveeta (8oz) cubed
- 1 ½
-
¾
Teaspoon Salt and ½ Teaspoon Pepper
- ¼
In a 6-quart saucepan, brown beef; drain and set aside beef. In the same saucepan, sate onion, carrots, celery, basil and parsley in 2 Tablespoons 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 pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat; stir in sour cream. Makes 8 servings.
bsherrill
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Source: Jo Ann Emerson
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