Ingredients: |
Ingredients: ½ lb. ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 TBS. butter, divided
3 cups chicken broth
4 cups diced peeled potatoes
¼ cup all purpose flour
2 cups (8oz) velveeta, cubed
1-1½ cups milk
¾ tsp. salt
¼-½ tsp. pepper
¼ cup sour cream
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Directions: |
Directions:1. In a 3-quart saucepan or Dutch oven over medium heat, cook the ground beef until browned. Drain any excess grease and set the beef aside.
2. In the same saucepan, melt 1 tablespoon of the butter. Add the onion, carrots, celery, basil, and parsley. Cook, stirring occasionally, for about 10 minutes, or until the vegetables are tender.
3. Return the cooked ground beef to the pan. Add the chicken broth and diced potatoes. Bring to a boil.
4. Reduce the heat, cover, and simmer for 10–12 minutes, or until the potatoes are fork-tender.
5. Meanwhile, in a small skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook, stirring constantly, for 3–5 minutes, until the mixture is bubbly and lightly golden.
6. Stir the flour mixture into the soup. Bring the soup back to a gentle boil and cook for 2 minutes, stirring frequently, until slightly thickened.
7. Reduce the heat to low. Stir in the cubed Velveeta, milk, salt, and pepper. Cook, stirring occasionally, until the cheese is completely melted and the soup is smooth.
8. Remove the soup from the heat and gently stir in the sour cream until fully incorporated. |
This recipe for Cheeseburger Soup is from