Cheeseburger Soup I Recipe

"I use sharp cheddar cheese because I like the taste but any cheddar is good."

Ingredients

  • Adjust
  • US
  • Metric
  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup chopped celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter
  • 3 cups chicken broth
  • 4 cups cubed potatoes
  • 1/4 cup all-purpose flour
  • 2 cups cubed Cheddar cheese
  • 1 1/2 cups milk
  • 1/4 cup sour cream
  • Directions

  • Prep
  • Cook
  • Ready In
    1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
    2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
    3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
    4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

    Footnotes

    • Partner Tip
    • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

    Nutrition Facts

    Per Serving: 411 calories;27.3 g fat;22.6 g carbohydrates;18.9 g protein;81 mg cholesterol;596 mg sodium.Full nutrition
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