Cheeseburger Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 1 teaspoon dried basil
- 3 cups chicken broth
- 1/4 cup sour cream
- 4 tablespoons butter divided
- 3/4 cup diced celery
- 1 teaspoon dried parsley flakes
- 1-1/2 cups whole milk
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes
- 1 package (16 ounces) velveeta process cheese cubed
- 1/4 to 1/2 teaspoon pepper
- Carbohydrate 5.94800875501935 g
- Cholesterol 381.631581983318 mg
- Fat 80.0324493051539 g
- Fiber 0.886579173509907 g
- Protein 91.8020217663718 g
- Saturated Fat 25.5567843825951 g
- Serving Size 1 1 serving (541g)
- Sodium 450.439674928461 mg
- Sugar 5.06142958150944 g
- Trans Fat 6.96019349088014 g
- Calories 1134 calories
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 tender, about 10 minutes. Add potatoes, 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. Yield: 8 servings (2-1/4 quarts). Originally published as Cheeseburger Soup in Taste of Home October/November 1996, p29
