Home Court Cuisine Cheeseburger Soup

Cheeseburger Soup

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Submitted by Rob Kaczmarek, Havenstone Men B2

1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup carrots, shredded
3/4 cup celery, diced
1 tsp. dried basil
1 tsp. dried parsley flakes
4 Tbsp. butter, divided
3 cups chicken broth
4 cups potatoes, peeled and diced
1/4 cup all purpose flour
2 cups shredded cheese
1 1/2 cup milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream

 

Brown ground beef in a 3-quart saucepan. Drain and set aside. In the same saucepan, add 1 tablespoon butter and onion, 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 until potatoes are tender. In a small skillet, melt remaining butter and add 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 cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

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