Cheeseburger Soup
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter or margarine, divided
4 cups chicken broth
4 cups peeled, diced potatoes
(1 3/4 pounds)
1/4 cup all-purpose flour
8 oz. velveeta cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/4 tsp pepper
1/4 cup sour cream
In a 3 qt saucepan, brown ground beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 T. butter until vegetable are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, about 10 minutes. Meanwhile in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly. Add to soup. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and cream. Yield: 8 servings
