Cheeseburger Soup
Ingredients:
- 1 lb. ground meat (or as much as you like)
- 3/4 C. chopped onion
- 3/4 C. sliced carrots
- 3/4 C. diced celery
- 4 C. diced potatoes (I use red-skinned potatoes & leave the skin on)
- 3 C. chicken broth
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 3 T. butter or margarine
- 1/4 C. flour
- 1-1/2 C. milk (I use fat-free)
- 8 oz. Velveeta, cubed (I use 2%)
Directions:
In a Dutch kettle, brown beef and vegetables until meat is brown and veggies are soft, about 10 minutes. Add broth, potatoes, basil and parsley. Bring to a boil, reduce heat, cover and simmer until potatoes are very tender, about 10-15 minutes. Meanwhile, in a small sauce pan melt the butter. Add flour, cook and stir 3-5 minutes, until bubbly. Add slowly stirring constantly to blend. Bring to a boil. Cook and stir about 2 minutes, until thickened (normally it thickens much sooner than 2 minutes). Remove from heat and add cheese and milk. Stir until cheese melts. Yummy with salad and crusty bread. Enjoy!!!
In a Dutch kettle, brown beef and vegetables until meat is brown and veggies are soft, about 10 minutes. Add broth, potatoes, basil and parsley. Bring to a boil, reduce heat, cover and simmer until potatoes are very tender, about 10-15 minutes. Meanwhile, in a small sauce pan melt the butter. Add flour, cook and stir 3-5 minutes, until bubbly. Add slowly stirring constantly to blend. Bring to a boil. Cook and stir about 2 minutes, until thickened (normally it thickens much sooner than 2 minutes). Remove from heat and add cheese and milk. Stir until cheese melts. Yummy with salad and crusty bread. Enjoy!!!