Cheeseburger Soup

Contributor: Debbie Fowler
2002 Cowley Cookbook

1/2 lb ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 lbs)
1/4 cup flour
1/2 lb processed American cheese, cubed
1 1/2 cup milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In the same pan, saute' onion, carrots, celery, basil and parsley in 1 T butter until vegetables are tender, about 10 minutes.  Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt the remaining butte.r Add flour; cook and stir for 2 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts (do not boil). Remove form heat; blend in sour cream.

Yields 8 servings (2 1/4 quarts)

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