Cheeseburger Soup I Recipe

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

Ingredients

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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 20 m

Cook 30 m

Ready In 50 m

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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