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| Cheeseburger Soup |
Hits: 3 |
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Description:
One of my most favorites! Really good soup, just takes a while to chop everything up :)
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| Date Added: |
January 23, 2005 |
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| Category: |
Soups |
Prep. Method: |
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| Calories: |
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Dish Type: |
Soup / Chili |
| Serves: |
0 |
Cuisine: |
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| Prep. Time: |
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Ingredients:
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1/2 lb browned hamburger
4 cups diced potatoes
3/4 cup chopped onions
1/4 cup flour
3/4 cup shredded carrots
8 oz Velveeta
3/4 cup diced celery
1 1/2 cup milk
1 tsp dried basil
3/4 tsp salt
1 tsp dried parsley flakes
1/4 tsp pepper
3 cups chicken broth
1/4 cup sour cream
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Directions:
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- Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add broth, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender.
- Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to 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 and stir in sour cream.
- Stacy's Notes - Made this January 2005. Really good! I made several changes, including using 1 lb of meat and about 1 cup each of onion and carrots (since I didn't use celery). So, I decided to add more liquid and added about 4 to 4 1/4 cups of chicken broth. Tim liked the consistency this way, but I thought it should have been a little thicker. I had problems making the roux in a separate skillet per these instructions, so I did it my way (slowly, with a little flour at a time). Used 8 oz of Light Velveeta, maybe next time use a bit more to make it cheesier. I served this with Gail's corn muffins which are delicious and very moist. A keeper!
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| Rating: (1) |
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Added On: January 23, 2005 |
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Comments
Added by: |
Stacy |
Added on: |
May 17, 2011 |
Still one of my favorites, and more versatile than I thought. I usually make this recipe pretty close to the original (or at least my notes). May 2011 - we had a cool spell and I wanted soup. I didn't have Velveeta, but had an 8 oz block of reduced fat sharp cheddar. Also had some baked potatoes leftover in the fridge. So I made those substitutions and it still came out really well! Also, a couple of pinches of chipotle powder makes a difference in this soup :)
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