Cheeseburger Soup

 

 What can I say, except this soup is out of this world with flavor?

 

Ingredients:

 

1/2-pound ground beef

4 tablespoons butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1-3/4 pounds about 4 cups cubed peeled potatoes

3 cups chicken broth

1/4 cup all-purpose flour

2 to 4 cups shredded Velveeta

1-1/2 cups whole milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup sour cream

 

Cook and crumble beef in a large saucepan over medium heat until no pinker, 6-8 minutes; drain and put aside. Warm 1 tablespoon of butter in the same pot over medium heat. Cook until the onion, carrots, celery, basil, and parsley are soft, approximately 10 minutes. Bring potatoes, ground meat, and broth to a boil. Reduce heat to low and cover for 10-12 minutes, or until potatoes are cooked.

Meanwhile, heat the remaining butter in a small skillet. Cook and stir until the flour is bubbling about 3-5 minutes. Bring to a boil in the soup. Cook for 2 minutes, stirring constantly. Turn the heat down low. Stir until the cheese melts, then add the milk, salt, and pepper. Remove from the heat and stir in the sour cream.