Cheeseburger Soup

It's time to do some cleaning out.  New year and new organization.  That includes cleaning out blog posts that are long overdue for posting.  I made this soup in late November after we had just gotten home from a trip to North Carolina.  It was a perfect warm-you-from-the-inside-out kind of kind of meal and after a weekend of skiing and snowball fights - it hit the spot.

Here are a few pictures from our weekend adventures in North Carolina.

This awesome recipe came from therecipecritic.com.

Cheeseburger Soup

Ingredients

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce)
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper

Instructions

Brown the ground beef in 3 quart saucepan. Drain and set aside.















In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.

Saute until tender.

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

 





In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly.







Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

Stir in the cheese, milk, salt and pepper.







Cook and stir until cheese melts.

 Serve.

So there you go.  If you need to warm up after a day of playing in the cold - you need this soup.  Even my pickiest eater loved this soup which is the highest praise that you can give a soup.  I think you're going to like it too.




 Ciao!

Cheeseburger Soup

Ingredients

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce)
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.