This is another recipe I crave every month. Cheeseburger Soup. The name says it all, doesn't it?
It starts with a savory base of onion, carrots and celery, and the chicken stock gets creamy with the addition of Velveeta and sour cream. Oh it's decadent.
I used to make a similar version of this soup with rice instead of potatoes, which is good--but this one wins the taste test around here. See for yourself...
3/4 pound ground beef or ground turkey
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/4 cup butter, divided
3 cups chicken broth
1-3/4 pounds diced & peeled potatoes
1/4 cup all-purpose flour
8 ounces Velveeta
1-1/4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside.
In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 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.
