CHEESEBURGER SOUP

This restaurant soup is easy to make at home.

1/2 lb ground beef

4 tbsp butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 tsp basil

1 tsp dried parsley flakes

1 3/4 cups peeled and cubed potatoes

3 cups chicken (or vegetable) broth

1/4 cup flour

2 to 4 cups, to suit your cheesy liking, shredded Velveeta cheese

1 1/4 cups milk

1/4 tsp salt

1/4 - 1/2 tsp black pepper

1/4 cup sour cream

thinly sliced green onions for garnish, optional

Fried onion rings for garnish, optional

In a large saucepan, over medium heat, cook the crumbled beef until no longer pink; drain and set aside.

In the same saucepan, melt 1 tablespoon of the butter over medium heat. Saute onion, carrots, celery with the basil and parsley until veggies are tender. Add the potatoes, meat and broth and bring to a boil. Reduce the heat and simmer 10-12 minutes or until the potatoes are tender.

Meanwhile, in a small skillet, melt the remaining butter. Add the flour and cook, stirring 3 to 5 minutes or until bubbly. Add to the soup and bring to a boil. Cook, stirring, for 2 minutes. Reduce heat to low and stir in the cheese, milk, salt and pepper. Cook until the cheese melts. Remove from heat than blend in the sour cream.

Garnish with the green onions and/or onion rings, if desired.

Recipe is my version of a TOH recipe. TOH Photo