Cheeseburger Soup, Beth Slack

Beth Slack
Larned, Kansas

1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 T. butter or margarine, divided
3 c. chicken broth
4 c. diced, peeled potatoes (1-3/4 lbs)
1/4 c. all purpose flour
8 oz. processed American cheese, cubed
1 1/2 c. milk
3/4 tsp. salt
1/4 – 1/2 tsp. pepper
1/4 c. sour cream

In a 3 quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil, and parsley in 1 T. butter until vegetables are tender, about 10 minutes.  Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.  Meanwhile, in a small skillet, melt remaining butter.  Add flour; cook and stir for 2 minutes. Reduce heat to low.  Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.  Yield 8 servings. (2 1/4 quarts)

…from “Between Friends” Cookbook
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