Friday, November 14, 2008

Cheeseburger Soup

1/2 pound ground beef
3/4 c chopped onion
3/4 c diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 Tbls butter or margarine, divided
3 c chicken broth
4 c diced peeled potatoes
1/4 c flour
8 oz American cheese
1 1/2 c milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

In a 3 quart saucepan, brown beef. Drain and set aside.
In the same pan, saute 1 T butter with onion, celery, basil and parsley until vegetables are tender, about 10 minutes. Add broth and potatoes. Return meat back to the pot. Bring to a boil, cover and simmer 10-12 minutes until potatoes are tender.

Meanwhile, in a small saucepan or skillet, melt the remaining butter. Add flour. Cook and stir 3-5 minutes or until bubbly. Add to soup, and 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 and stir in sour cream.

Yields 2 1/4 quarts. (About 8 servings)

No comments: