09 November 2010

Cheeseburger Soup

Cheeseburger Soup from Nancy Reid

Serves 8-9 and doubles easily

1/2 lb ground beef
3/4 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
1 tsp. dried basil
1 tsp. parsley flakes
4 Tbsp. margarine, divided
1/4 cup Flour
3 cups chicken broth
4 cups diced potatoes
8 oz. cubed Velveeta
1 1/2 cups milk
3/4 tsp. salt/pepper to taste
1/4 cup sour cream
Brown beef and drain.

Saute' onions, celery, carrots, basil and parsley in 1 Tbsp. margarine until tender.

Add broth, potatoes and beef.  Bring to a boil and simmer 10-12 minutes until potatoes are tender.

In a small skillet, melt remaining margarine then add flour, cook until bubbly, add to soup mixture and bring to a boil.  Cook and stir for 2 minutes. 

Reduce heat to low, add cheese, milk, salt and pepper.  Cook and stir until cheese is melted.  

Remove from heat and add sour cream.  

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