Sunday, November 22, 2015

Cheeseburger Soup ---in less than an hour

A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this "all-American" soup turned out. 
TOTAL TIME: Prep: 45 minutes       Cook: 10 minutes       MAKES: 8 servings

1/2             pound ground beef
3/4             cup chopped onion
3/4            cup shredded carrots
3/4             cup diced celery
1               teaspoon dried basil
1               teaspoon dried parsley flakes
4               tablespoons butter, divided
3               cups chicken broth
4               cups diced peeled potatoes (1-3/4 pounds)
1/4            cup all-purpose flour
2               cups (8 ounces) process cheese (Velveeta), cubed
1-1/2        cups milk
3/4           teaspoon salt
1/2           teaspoon pepper
1/4           cup sour cream

1 .     In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
2 .     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. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. 
Heart healthy

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