Cheeseburger Soup


1 lb ground beef

3/4 c. chopped onion

1/4 c. shredded carrots

1/2 tsp dried basil

1/2 tsp dried parsley flakes

4 Tbsp butter, divided

2 cans chicken broth

4 c. diced peeled potatoes

1/4 c. all-purpose flour

2 c. (8 ounces) Velveeta cheese

1 1/2 c. milk

1/4 tsp pepper
1/2 tsp salt

1/4 c. sour cream


1. In a large pan brown the beef; drain and set aside. In the same pan, saute the onion, carrots, basil and parsley in 1 tbsp butter until vegetables are tender. 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 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 cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.