Cheeseburger Soup
Modified from Taste of Home
Ingredients
- 1 pound ground beef
- 4 tablespoons butter divided
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1 ¾ pounds (about 4 cups) cubed peeled potatoes
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 8 to 16 ounces Velveeta cubed
- 1 ½ cups whole milk
- ½ cup cream
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream
- Optional: Onion rings and thinly sliced green onions
Instructions
- In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.