Cheeseburger Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
¾ cup onion, chopped
03 -
¾ cup carrots, shredded
04 -
¾ cup celery, diced
05 -
1 teaspoon dried basil
06 -
1 teaspoon dried parsley flakes
07 -
2 cloves garlic
08 -
4 tablespoons butter, divided
09 -
3 cups chicken broth
10 -
4 cups peeled potatoes, diced (about 1¾ pounds)
11 -
¼ cup all-purpose flour (gluten-free is okay)
12 -
12 ounces pepper jack Velveeta, cut into cubes
13 -
1½ cups milk
14 -
¾ teaspoon salt
15 -
¼ teaspoon black pepper
16 -
¼ cup sour cream
# Instructions:
01 -
In a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.
02 -
In the same saucepan over medium heat, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Press garlic into pot, and cook until just fragrant, about 1 minute.
03 -
Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
04 -
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.
05 -
Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
# Notes:
01 -
This recipe is originally from Taste of Home.
02 -
You can use gluten-free flour as a substitute for all-purpose flour.