Cheeseburger Soup
1/2 lb ground beef
4 cups diced potatoes
3/4 cup chopped onion
1/4 cup flour
3/4 c shredded carrots
8 ounces processed American Cheese Cubed (2 cups)
1 tsp dried basil
1 1/2 cups milk
1 tsp dried parsley flakes
3/4 tsp salt
5 Tbsp Butter (divided)
1/4 to 1/2 tsp pepper
3 cups chicken broth
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil, and parsley in 1 Tbsp butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat. Cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour. Cook and stir 3-5 minutes or until bubbly. Add to soup. Bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper. Cook and stir until cheese melts. Remove from heat. Blend in sour cream.
Note from Terisa: (I used regular cheddar cheese instead of the processed cheese. It is good both ways. I also didn't have celery so I just cooked a few more potatoes instead.)
