Wednesday, February 23, 2011

Cheeseburger Soup

This is another fantastic recipe from Janice.  This is hearty, creamy and comforting.  It makes a nice, big batch...perfect for having company over!  It is sure to please! -Kristin

2 pounds ground beef, browned and drained
3 c. chopped onion
8 carrots, peeled and diced
3 stalks celery, diced
8 c. potatoes, cubed
8 T. butter, divided in half
6 c. chicken broth or water
1 pound Velveeta cheese, cubed
3 c. milk
2 t. basil
2 t. parsley
1/2 t. salt
1/2 t. pepper
1/2 c. flour
1/2 c. sour cream
  • Saute onions, carrots and celery in half of the butter until tender; about 10 minutes.
  • Add broth, potatoes, cooked beef, basil and parsley.  Bring to a boil.  Reduce heat, cover and simmer 10-12 minutes.
  • In a separate pan make a roux with remaining butter and flour.  Melt the butter and stir in flour.  Add a couple spoonfuls of the soup broth and cook until bubbly for 3-5 minutes. 
  • Add the roux to soup.
  • Reduce heat to low.  Add the cheese, milk, salt and pepper.  Cook until all the cheese melts.
  • Remove from heat and stir in the sour cream
  • Enjoy this hearty soup!

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