Cheeseburger Soup

[DawgHammarskjold]

• Total Time
  Prep: 45 min. Cook: 10 min.
• 
  
  Makes
  8 servings (2-1/4 quarts)

Highest Rated Recipe of All Time



Ingredients

• 1/2 pound ground beef
• 4 tablespoons butter, divided
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 2 to 4 cups shredded Velveeta process cheese
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream

Directions

• In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
• Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. 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; blend in sour cream.

Test Kitchen Tips

• Save on prep time by using frozen cubed hash brown potatoes in place of fresh.

• To prevent soup from curdling, remove from the heat before adding sour cream.

• Go all out! Serve in bread bowls with condiment skewers: Try cocktail onions and mini pickles.

Nutrition Facts
1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.


Originally published as Cheeseburger Soup in Taste of Home October/November 1996

 

[atlanta cock#]

I think the last part should include directions to St. Joseph’s cardiac unit.