Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings
This cheeseburger soup is superb! Every bite is so creamy that you would want to eat the entire dish! Oh, man, you need this in your life. You can modify this recipe to your liking. Enjoy!
Ingredients:
½ pound ground beef
¾ c onion chopped
¾ c Carrots shredded
¾ c celery diced
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter divided
3 c chicken broth
4 c peeled potatoes diced, about 1-¾ pounds
¼ c all-purpose flour okay to use gluten-free here
12 ounces pepper jack Velveeta
1-½ c milk
¾ tsp salt
¼ tsp pepper
¼ c sour cream
Directions:
Place a 3-quart saucepan on the stove and turn the heat to medium.
Add the ground beef, then crumbly and brown.
Remove the browned beef from the pan onto a clean plate.
Add butter into the pan and allow it to melt.
Add the onion, celery, carrots, parsley, and basil. Saute for a few minutes until soft.
Put the browned beef back into the pan as well as the potatoes and broth. Stir until well mixed, then allow the mixture to boil.
Turn the heat down to low, then cover the pan and simmer for a couple of minutes until the potatoes are fork-tender.
Place a small skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add flour and whisk until well mixed. Cook for about a minute.
Add the soup and stir until well blended. Allow the mixture to boil for about 2 minutes. Make sure to stir to prevent it from sticking.
Turn the heat down to low, then add the milk, cheese, salt, and pepper. Stir until well blended.
Remove the pan from the heat and add the sour cream. Stir until well blended.
Serve and enjoy!
Nutrition Facts:
Calories: 352kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg
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