|
|
|
 |
|
|
Cheeseburger Soup
|
 |
|
1/2 pound extra lean 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 fat free chicken broth
4 cups diced, peeled potatoes
1/4 cup all purpose flour
16 ounces process cheese (2% Velveeta), cubed
1 1/2 cups skim milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup light sour cream
|
In dutch oven, brown beef, drain & set aside. In same pan, saute onion, carrots, celery basil & parsley in 1 tablespoon butter until tender. Add broth, potatoes & beef. Bring to boil. Reduce heat, cover and simmer until potatoes are tender (10-12 minutes).
Meanwhile in small skillet, melt remaining butter. Add flour and cook/stir until well blended and bubbly. Add to soup. Mix well. Reduce heat to low and stir in cheese cubes. Stir until cheese completely melts. Remove from heat and stir in sour cream. Enjoy!
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
T Irving
Illinois
United States |
|
|
|
|
| This recipe has been viewed 2241 times. |
|
|
|
