Cheeseburger Soup
¾ cup chopped onion
¾ cup shredded carrots (grated w/cheese grater)
¾ cup diced celery
½ pound ground beef
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine divided
3 cups chicken broth
4 cups diced peeled potatoes (1¾ pounds)
¼ cup all purpose flour
8 ounces process American cheese, cubed (2 cups)
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream
In a 3-qt. Saucepan, brown beef; drain and set aside. In the same saucepan sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 13-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minuets or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minuets. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 8 servings (2¼ quarts)
