Another keeper, another soup to add to my ever growing notebook. This Cheeseburger soup is creamy, full of flavor and delicious. It’s a cheeseburger in a bowl. I found this on Pinterest and followed it to Alyssa at the recipe critic who found this from the taste of home. I have read a few of the reviews and I wouldn’t change a thing. It is a little time consuming chopping but it’s so worth it. Can’t you just taste this. Go get a spoon and try a taste. Good, huh? This is great warmed up the next day. I made it the night before and served it for dinner the next evening. Enjoy and thank you Alyssa for sharing a wonderful soup for our cold and wintery days in Maine. Andi
1 pound of ground beef
3/4 cup chopped onion
3/4 cup shredded carrrot ( I used my mini food chopper)
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley flakes
4 TBSP of butter, divided
3 cups chicken stock or broth (I used chicken stock)
4 cups peeled and diced potatoes
1/4 cup flour
2 cups Velveeta processed cheese ( 16 ounce box)
1 1/2 cups milk ( I used low fat milk)
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream
Brown the ground beef in your skillet, drain the fat and set aside. Add 1 TBSP of butter to the fry pan and add the onion, carrot, and celery
and saute until tender. Add the broth, potatoes, and the ground beef. Bring this to a boil. Reduce the heat, cover the dish and simmer for about 10 minutes or until the potatoes are tender.
In a smaller fry pan, melt the remaining 3 TBSP of butter, add the 1/4 cup of flour and whisk this around and cook the flour for a couple of minutes 3-5. Keep mixing until bubbly. Add to the soup and bring the soup to a boil. Cook and stir for a couple of minutes. Reduce the heat to low. Add the cheese, (cut up in small pieces) milk, salt and pepper. Keep cooking and stirring until the cheese is melted. Remove from the heat and stir in the sour cream. Then sprinkle a little more cheese on top. Enjoy About 8 servings.
Enjoy and happy spring, Andi
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