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CHEESEBURGER SOUP

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Fargo, 58102
West Fargo Pioneer
(701) 241-5487 customer support
Fargo North Dakota 101 5th Street North 58102

1/2 pound ground beef

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

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4 tbsp. butter, divided

3 cups chicken broth

4 cups diced, peeled potatoes

1/4 cup all-purpose flour

2 cups (8 ounces) Velveeta

1 1/2 cups milk

3/4 tsp. salt

1/4 to 1/2 tsp. pepper

1/4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes. Add 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. Yield: 8 servings.

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