Cheeseburger Soup

3/1/2014 7:00:00 AM

1/2-1 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all-purpose flour
2 cups of processed cheese (Velveeta), cubed
1 1/2 cups milk
1/2 to 3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

  1. Brown ground beef in a large saucepan or Dutch oven. Set aside.
  2. In the same pan, add 1 tablespoon butter. Add onion, carrots, celery, basil and parsley. Sauté until tender.
  3. Add broth, potatoes and ground beef. Bring to a boil; reduce heat; cover and simmer until potatoes are tender, approximately 10-12 minutes.
  4. In a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir for 3-5 minutes. Add to soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat.
  5. Stir in cheese, milk, salt and pepper. (Taste before adding salt as broth and cheese may provide enough saltiness.) Cook and stir until cheese melts.
  6. Remove from the heat and blend in the sour cream. Serve.
Yield: 6-8 servings

Recipe from and photo by Lois Linke.

5225 South 16th Street, Lincoln, NE 68512
P.O. Box 80299, Lincoln, NE 68501-0299
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