Award Winning Cheeseburger Soup Print Scale Recipe: 1x 2x 3x 4x Ingredients 1 pound ground beef ¾ cups onion, chopped ¾ cups carrots, shredded ¾ cups celery, diced 1 teaspoon dried basil 1 teaspoon dried parsley flakes ¼ cups butter, divided 3 cups chicken broth 4 cups potatoes, peeled and diced ¼ cups all-purpose flour 2 cups Velveeta cheese, cubed 1 ½ cups milk ¾ teaspoons salt ¼ teaspoons pepper ¼ cups sour cream Instructions Brown the ground beef in 3 quart saucepan. Drain and set aside. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
