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This recipe is perfect for a cool fall day like today. Tropical Storm Lee is dumping tons of rain on my area. Nothing makes days like this seem more cozy and bearable than a bowl of delicious soup. Yesterday I drove through the rain for 8 hours and I was so tired of it! My aunt made this soup the night I arrived. It is good for both kids and adults, especially when included with a yummy salad. Makes good leftovers too!
Cheeseburger Soup
  • 1 lb lean ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 tsp dried basil
  • 4 tbsp butter, divided
  • 3 cups chicken broth
  • 4 cups diced peeled potatoes or hashbrowns
  • 1/4 cup all purpose flour
  • 8 ounces Velveeta
  • 1 1/2 cup milk
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 sour cream
In a 3 quart saucepan, brown and drain ground beef. Drain and set aside. In same saucepan, saute onion, carrots, celery, and basil in 1 tablespoon of butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Cover and simmer for 10 to 12 minutes or until potatoes are tender. In a small skillet, melt remaining butter.  Add flour  and cook for 3 to 5 minutes or until bubbly. Add to soup. Bring mixture to a boil. Cook and stir for 2 minutes. Reduced heat to low. Add cheese, milk, salt, pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.  Makes 8 servings.