Dan and Angie
CHEESEBURGER SOUP
From Angie Reid
1/2 lb. ground beef
3/4 cup onion, chopped
3/4 cup carrots, shredded
3/4 cup celery, diced
1 t. dried basil*
1 t. dried parsley*
4 T. butter
3 cups chicken broth*
4 cups diced potatoes
1/4 cup all purpose flour
8 oz. American cheese
1 1/2 cups milk
3/4 t. salt
1/4 to 1/2 t. pepper
1/4 cup sour cream
Brown beef.
Saute veggies in 1 T. butter for 10 minutes.
Add broth, potatoes, beef.
Bring to a boil, reduce heat.
Cover and simmer for ten minutes.
Meanwhile, in a small skillet, melt remaining butter.
Add flour; cook and stir for 3-5 minutes, or until bubbly.
Add flour/butter mixture to soup and 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 the heat and blend in sour cream.
*Note: Recipe can be doubled, tripled, etc. I use Italian seasoning rather than basil and parsley. And, if you like, you can substitute or add beef broth as well.
