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Ingredients
| ground beef: 0.5 lb |
| onions (chopped): 3/4 cup (chopped) |
| carrots (grated): 3/4 cup (shredded) |
| celery (chopped): 3/4 cup (diced) |
| dried basil (ground): 1 tsp |
| dried parsley: 1 tsp |
| salted butter: 4 Tbl (divided) |
| chicken broth: 3 cups |
| russet potatoes (diced): 4 cups (peeled and diced) |
| all-purpose flour (unsifted): 1/4 cup |
| Velveeta cheese: 8 oz (cubed) |
| 2% milk: 1 1/2 cups |
| salt: 3/4 tsp |
| black pepper: 1/4 tsp |
| sour cream: 1/4 cup |
Cheeseburger Soup
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
- In a 3-qt. saucepan, brown beef; drain and set aside.
- In same saucepan saute onion, carrots, celery, basil and parsley in 1 tbsp 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 heat; blend in sour cream.