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Cheeseburger Soup II

  • 6servings
  • 712calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 onion, chopped

  3. 2 carrots, shredded

  4. 1 stalk celery, diced

  5. 1 teaspoon dried basil

  6. 2 tablespoons dried parsley

  7. 4 tablespoons margarine

  8. 3 cups chicken broth

  9. 3 cups hash brown potatoes

  10. 1/4 cup all-purpose flour

  11. 8 ounces processed cheese food

  12. 1 1/2 cups milk

  13. salt and pepper to taste

  14. 1/4 cup sour cream

Instructions Jump to Ingredients ↑

  1. In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.

  2. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.

  3. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.

  4. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.

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