Cheeseburger soup

 

INGREDIENTS

  

• 1/2 pound ground beef
• 3/4 cup onion chopped
• 3/4 cup Carrots shredded
• 3/4 cup celery diced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter divided
• 3 cups chicken broth
• 4 cups peeled potatoes diced, about 1-3/4 pounds
• 1/4 cup all-purpose flour okay to use gluten-free here
• 12 ounces pepper jack Velveeta
• 1-1/2 cups milk
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup sour cream

INSTRUCTIONS

 

• In a 3-qt. 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 10 minutes.
• Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
• Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes.
• Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.