#466: Cheeseburger Soup

The photo of this soup does not do the recipe justice.  It is SO much better than the photo leaves you to believe.  I loved this soup and made it to eat for lunches this week...I can't wait for lunch!

1/2 pound ground beef (I used 1 lb)

3/4 cup chopped onion

3/4 cup shredded carrots (I cut mine into small chunks)

3/4 cup diced celery (I omitted)

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter, divided

3 cups chicken broth (I used 4 c chicken broth and 1 c water)

4 cups diced peeled potatoes (1-3/4 pounds)

1/4 cup all-purpose flour

2 cups (8 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
I also added 4 strips of pre-cooked bacon, diced

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.   

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; 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 the heat; blend in sour cream.
Yield: 8 servings (2-1/4 quarts).