It’s almost winter here in Chicago and it’s cold already. One of the things I’ve been wanting is warm, yummy soups. When I found this recipe, I had to give it a try. The pictures aren’t the greatest, because along with winter comes the dark much, much earlier and this was taken inside. Sorry! I’ve only had Cheeseburger Soup once at a restaurant and didn’t like it because it just tasted like watery Hamburger Helper to me. Everyone in my family ate this up and didn’t complain! I love that it had chunks of potatoes in it and was basically just a potato soup with a hint of cheese and hamburger flavor to it.
- 1 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups diced, peeled potatoes
- 1/4 cup all-purpose flour
- 2 cups (8 ounces) processed cheese (Velveeta), cubed
- 1-1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sour cream
- In a dutch oven or pot, brown beef; drain and set aside. In the same dutch oven, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the 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 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
- Remove from the heat; blend in sour cream.