Spicy Cheeseburger Soup - cooking recipe

Ingredients
    1/2 - 3/4 lb ground beef
    3/4 cup chopped onion
    3/4 cup shredded carrot
    3/4 cup diced celery
    1 teaspoon dried basil
    1 teaspoon dried parsley flakes
    4 tablespoons butter or 4 tablespoons margarine, divided
    3 cups chicken broth
    4 cups diced peeled potatoes (1 3/4 pounds)
    1/4 cup all-purpose flour
    8 ounces process American cheese, cubed (2 cups)
    1 1/2 cups milk
    salt & pepper
    1 (10 ounce) can Rotel Tomatoes
    1/4 cup sour cream
Preparation
    In a 3 quart saucepan, brown beef; drain and set aside.
    In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.
    Add broth, tomatoes, 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 remaining butter.
    Add flour; cook and stir for 3-5 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.
    Remove from the heat; blend in sour cream.
    (makes 2 1/4 quarts).

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