Cheeseburger Soup


1/2 lbs. of ground beef

3/4 cup of chopped onion

3/4 cup of shredded carrots

3/4 cup of diced celery

1 tsp. of dried basil

1 tsp. of dried parsley flakes

4 tbsp. of butter or margarine, divided

3 cups of chicken broth

4 cups of diced peeled potatoes (1 3/4 lbs.)

1/4 cup of all purpose flour

8 oz. of processed American cheese, cubed

1 1/2 cups of milk

3/4 tsp. of salt

1/4 to 1/2 tsp. pepper

1/4 cup of sour cream


In a 3 qt. saucepan, brown beef and drain and set aside. In the same pan, saute’ onion, carrots, celery, basil and parsley in 1 tbsp. of butter until vegetables are tender (about 10 minutes). Add broth, potatoes and beef. Bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until the 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. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Makes 8 servings (2 1/4 quarts)