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This recipe for CHEESEBURGER SOUP, by , is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Connie Eidness-Naber Watson


1 lb. ground beef
cup finely diced onion
cup finely diced carrots
cup finely diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
tsp. salt
tsp. black pepper
3 cups chicken broth
4 cups peeled and diced potatoes
cup corn starch
cup cold water, divided
2-12 oz. can evaporated milk
1 lb. process American cheese, cubed
cup sour cream

In 3 quart saucepan on med-high heat, brown beef in cup water and drain. Add onion, carrots, celery, basil, parsley, salt and pepper. Add broth and potatoes and bring to a boil. Reduce to med-low heat, cover and simmer for 10 minutes. Mix cornstarch with cup water, stir in and bring to a low boil on medium heat, stirring constantly until slightly thickened. Reduce heat to med-low, add cheese and milk. Cook and stir until cheese melts and is heated through. Remove from heat, stir in sour cream and serve. Makes 8 to 12 servings.

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