Cheeseburger Soup

Photo from Taste of Home

Today I am going to share a soup recipe that we greatly enjoy in our family. It's so cold and snowy up here in New England, that soup really seems like the best idea for supper these days. This one is really hearty, comforting, and warming. Hope your family enjoys this as much as we do!

CHEESEBURGER SOUP

1/2 lb. ground beef
1 small onion, chopped
3/4 cup shredded carrots
3/4 cup 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
1/4 c. flour
8 oz. velveeta, cubed (I have also substituted shredded cheddar)
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 sour cream (I almost never add this)

In 3-qt. saucepan (I use a dutch oven), brown the beef; drain if necessary and set aside. In same saucepan, sauté 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 to 12 minutes, or until potatoes are tender. Meanwhile, in a small saucepan, melt remaining butter. Add flour; cook and stir for 3 to 5 minutes or until bubbly. Add to soup; 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 melts. Remove from heat; stir in sour cream if using.

Yield: 8 servings.