Cheeseburger Soup

½ pound ground beef

¾ cup chopped onion

¾ cup shredded carrots

¾ cup diced celery

1 teaspoon dried basil

4 tablespoons butter (divided)

3 cups chicken broth

4 cups diced peeled potatoes

8 ounces process American cheese, cubed (2 cups)

1 ½ cups milk

¾ teaspoon salt


In a large saucepan, brown beef; drain and set aside.  In the same saucepan, sauté onion, carrots, celery, and basil in 1 tablespoon butter until vegetables are tender.  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 boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Add cheese, milk and salt.  Cook and stir until cheese melts.

Yield:  8 servings

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