Cheeseburger Soup

I love soup on cold blustery days. It warms the soul from the inside out. Not that we've had to many of those cold blustery days yet this winter!

The snow is scarce if there is any at all in Minnesota. I love the fact that we've had so many gorgeous days this late into the year, but I often wonder if we'll have winter until July? I sure hope not. I told hubby that we might have to battle a snowstorm to deliver this baby in the end of May if we get payback for this weather. Let's all cross our fingers that does not happen!

This soup is easy and hearty. The hubby gave it two thumbs up and I'll agree with him on that one!

Cheeseburger Soup
Printer Friendly Recipe

Ingredients
1 lb ground beef
3/4 c. chopped onion
1/4 c. shredded carrots
1/2 tsp dried basil
1/2 tsp dried parsley flakes
4 Tbsp butter, divided
2 cans chicken broth
4 c. diced peeled potatoes
1/4 c. all-purpose flour
2 c. (8 ounces) Velveeta cheese
1 1/2 c. milk
1/4 tsp pepper
1/2 tsp salt
1/4 c. sour cream

1. In a large pan brown the beef; drain and set aside. In the same pan, saute the onion, carrots, basil and parsley in 1 tbsp butter until vegetables are tender. Add the broth, potatoes and beef. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir 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 cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Adapted from: Taste of Home