Cheeseburger soup

From the kitchen of Jessica Pralle-Trimner of Athens, Wisconsin


1 pound ground beef
3/4 cup onion, chopped
3/4 cup carrot, shredded
3/4 cup celery, diced
1 teaspoon dried parsley flakes
2 cloves garlic
4 tablespoons butter
3 cups chicken broth
4 cups peeled potatoes, diced
1/4 cup all-purpose flour
12 ounces pepper jack Velveeta or regular Velveeta, cut into cubes
1 1/2 cups milk
3/4 teaspoon salt
1/4 cup sour cream

In a 3-quart saucepan, brown beef over medium-high heat; drain and set aside. In the same saucepan over medium heat, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender. Press garlic into pot and cook until just fragrant, about 1 minute. Add 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 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, blend in sour cream.


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