Cheeseburger Soup
A Minnesota January calls for a good soup recipe! This one is not diet-friendly, but it is delicious and life is all about balance.
A lot of soup recipes call for long cooking times and sometimes that slow simmer is the way to go. Other times you crave the comfort but you've got soccer practice and meetings to get to. This soup is perfect for the later.
Ingredients:
½ pound ground beef (use 1 pound for meatier soup)
¾ cup chopped onion
¾ cup shredded carrots
¾ 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
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1½ cups milk (whole preferred)
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream
Directions
Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Sauté until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
A garnish of dill pickle relish and crumbled bacon are ideal.
