Cheeseburger Soup

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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 lb. ground beef
1 onion, chopped
2 carrots, shredded
1 stalk celery, diced
1 tsp. dried basil
2 Tbsp. dried parsley
4 Tbsp. margarine
3 cups chicken broth
3 cups hash brown potatoes (I use the frozen diced potatoes)
1/4 cup all purpose flour
8 oz. Velveeta
1 1/2 cups milk
Salt and pepper to taste
1/4 cup sour cream


n a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 Tbsp. butter until vegetables are tender, about 5 minutes.

Add broth, potatoes, and beef and bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until potatoes are tender.

Meanwhile, in small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to LOW.

Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from heat. Add sour cream. Stir well. Serve immediately.

Serves 4-5 (more like 8!)

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