Cheeseburger Soup **** 10/96

Categories:
soups-stews, ToTryAgain

1/2 lb ground beef
3/8 cup onion; chopped
3/8 cup carrots; sliced
3/8 cup celery; diced
1 teaspoon basil
1 teaspoon parsley; dried
3 tablespoon butter; divided
1 1/2 cup chicken broth
2 cup potatoes; peeled & diced
2 tablespoon flour
4 oz velveeta; cubed
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon sour cream

Brown the beef in a saucepan; drain and set aside. In the same saucepan, saute the onions, carrots, celery, basil and parsley in 1 tbsp. of the butter until tender, about 10 minutes. Add broth, potaotes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10 minutes or so or until potatoes are tender. Meanwhile in a skillet, melt remaining butter. Add flour; cook and stir 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 heat; blend in sour cream. This is good as is or you can serve it over rice.

Yield: 4 servings