Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 2 carrots, shredded
- 1 rib celery, diced
- 1 teaspoon basil
- 4 Tablespoons butter, divided
- 3 cups chicken broth
- 3 cups frozen hash brown potatoes
- 1/4 cup flour
- 8 ounces process American cheese (Velveeta), cubed
- 1 1/2 cups milk
- Salt and pepper to taste
- 1/4 cup sour cream
Directions
In a 3-quart 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 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 6 servings
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Cheeseburger Soup