Cheeseburger Soup
  • 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
  1. 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.
  2. Add broth, potatoes, and beef and bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until potatoes are tender.
  3. 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.
  4. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from heat. Add sour cream. Stir well. Serve immediately.
  5. Serves 4-5 (more like 8!)