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Cheeseburger Soup
Nb persons: 0
Yield: 8 servings (2-1/4 quarts)
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| Ingredients | |
| 1/2 pound | ground beef |
| 4 tablespoons | butter, divided |
| 3/4 cup | chopped onion |
| 3/4 cup | shredded carrots |
| 3/4 cup | diced celery |
| 1 teaspoon | dried basil |
| 1 teaspoon | dried parsley flakes |
| 1-3/4 pounds (about 4 cups) | cubed peeled potatoes |
| 3 cups | chicken broth |
| 1/4 cup | all-purpose flour |
| 16 ounces | process cheese, (Velveeta), cubed |
| 1-1/2 cups | milk |
| 3/4 teaspoon | salt |
| 1/4 to 1/2 teaspoon | pepper |
| 1/4 cup | sour cream |
Directions
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
Originally published as Cheeseburger Soup in Taste of Home October/November 1996, p29
Nutritional Facts
1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.
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