Cheeseburger Soup
SUBMITTED by Laurie Jensen,
Northern Michigan
“This makes a large amount, you may
want to cut in half.”
9 tablespoon butter, divided
1 ½ cups chopped onion
1 ½ cups shredded carrot
1 pound ground beef
1 teaspoon basil
1 teaspoon dried parsley
6 cups chicken broth
8 cups cubed potatoes
½ cup flour
3 cups milk
4 cups cubed Velveeta cheese
½ cup sour cream
In large pot, melt 1 tablespoon
butter over medium heat; Add vegetables and beef; cook and stir
until beef is brown. Stir in basil, parsley, broth and potatoes.
Bring to a boil, simmer until potatoes are tender, about 10-12
minutes. In saucepan, melt the remainder of butter and stir in
flour. Add milk, stirring until smooth. Gradually add milk mixture
to soup, stirring constantly. Bring to a boil and reduce heat to
simmer. Stir in cheese. When cheese is melted, add sour cream and
heat through, do not boil.
