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Cheeseburger Soup
From Finney County Favorites
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1/2 lb. Ground beef |
4 cups diced, pealed potatoes |
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3/4 cup chopped onion |
1/4 cup flour |
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3/4 cup diced celery |
8 oz. Velveeta cheese, cubed |
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3/4 cup shredded carrots |
1-1/2 cups milk |
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1 tsp. dried parsley |
3/4 tsp. Salt |
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4 tbs. butter or margarine, divided |
1/2 tsp. Pepper |
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3 cups chicken broth |
1/4 cup sour cream, optional |
In a 3-quart pan, cook beef, drain and set aside. In the same pan, saute onion, carrots, celery and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef: bring to a boil. Reduce heat; cover and summer for 10 to 12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining 3 tablespoons of butter. Add flour; cook and stir for 3 to 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; if desired, blend in sour cream. Serves about 8.
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