Cheeseburger Soup
This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground beef
|
|
| ¾ | cups |
onions
chopped |
|
| ¾ | cups |
carrots
shredded |
|
| ¾ | cups |
celery
diced |
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
parsley leaves
dried |
|
| 4 | tablespoons |
butter
or margarine |
|
| 3 | cups |
chicken broth
|
|
| 4 | cups |
potatoes
peeled, diced |
|
| ¼ | cup |
all-purpose flour
|
|
| 8 | ounces |
cheddar cheese
american cheese, processed, cubed |
|
| 1 ½ | cup |
milk
|
|
| ¾ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground beef
|
|
| 177 | ml |
onions
chopped |
|
| 177 | ml |
carrots
shredded |
|
| 177 | ml |
celery
diced |
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
parsley leaves
dried |
|
| 6E+1 | ml |
butter
or margarine |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 946 | ml |
potatoes
peeled, diced |
|
| 59 | ml |
all-purpose flour
|
|
| 231.2 | ml/g |
cheddar cheese
american cheese, processed, cubed |
|
| 355 | ml |
milk
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
sour cream
|
|
Directions
In a 3 quart saucepan, brown beef; drain and set aside.
In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
Add broth, potatoes and beef; bring to a boil.
Reduce heat; cover and simmer for 10 to 12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter.
Add flour; cook and stir for 3 to 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.
