Cheeseburger Soup
Servings 8 people
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 5 tbsp butter divided
- 1 cup shredded carrots
- ¾ cup diced celery
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 28 oz cans chicken broth 2 cans
- 4 cups cubed peeled potatoes
- ¼ cup flour
- 1 ½ cups milk
- 8 oz shredded Velveeta
- ½ tsp salt
- ½ tsp pepper
Instructions
- In a large saucepan over medium heat, cook onion and crumble beef until no longer pink; drain and set aside.
- In same saucepan, melt 2 tbsp butter and sauté celery, carrots, basil and parsley until vegetables are tender, about 10 minutes.
- Add chicken broth; bring to a boil.
- Add potatoes and ground beef. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small skillet, melt remaining butter. stir in flour; cook and stir until bubbly, 3-5 minutes.
- Whisk in milk; cook until thickened and smooth.
- 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 and serve.
