Cheeseburger Soup

• servings: 8 servings
• total time: 55 minutes

Ingredients

1/2 pound ground beef

4 tablespoons butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1-3/4 pounds (about 4 cups) cubed peeled potatoes

3 cups chicken broth

1/4 cup all-purpose flour

8 to 16 ounces Velveeta, cubed

1-1/2 cups whole milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup sour cream

Optional: Onion rings and thinly sliced green onions

Directions

In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.

Nutrition

• Calories: 354
• Total Fat: 20g fat (11g saturated f
• Cholesterol: 70mg
• Sodium: 1012mg
• Total Carbohydrate: 31g carbohydrate (7g sug
• Dietary Fiber: 3g fiber)
• Protein: 14g protein.