CHEESEBURGER SOUP Recipe

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This recipe for CHEESEBURGER SOUP is from A Taste of Tradition 2nd Edition, 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!


Category:	Category: Soup

Ingredients:	Ingredients: 6 small potatoes, peeled, diced 1 medium onion, diced 1 cup carrots 4 cloves garlic 1 t basil 1 t parsley 1 t oregano 3 cups chicken broth ¾ pound ground beet 3 T butter ¼ cup of flour 2 cups of milk ½ t salt ½ t pepper 1 lb velveeta

Directions:	Directions: Place the chicken broth, potatoes, onion, carrot, and spices in the slow cooker. Cook on high for 3 hours. Cook the ground beef. Sprinkle flour over the beef and stir. Pour in the milk and stir. Let the mixture cook until it thickens slightly. Pour the ground beef mixture into the slow cooker. Cube the cheese, then add the cheese to the soup and stir. Allow the soup to cook for another hour, stirring once or twice, until the cheese is melted. Serve the soup hot in a bread bowl, topped with diced pickles and ketchup and mustard, if desired. Lisa Angel is a special friend from First Baptist Church Gurley.

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CHEESEBURGER SOUP Recipe

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