Cheeseburger Soup

1 1/2 pound ground beef, chicken or turkey

3/4 cup chopped onion

3/4 cup chopped or shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon parsley

4 tablespoons butter, divided

3 cups chicken broth

4 cups diced potatoes

1/4 cup all purpose flour

2 cups velveta

1 1/2 cups milk

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup sour cream


Brown ground meat; drain and set aside. Saute onion, carrots and celery in one tablespoon butter. Cook until tender. Add basil, parsley, salt, pepper, ground beef, potatoes and chicken stock. Bring to a boil then reduce to simmer and cook until potatoes are tender.

In a small skillet melt remaining butter. Add flour; cook 3-5 minutes or until bubbly. Add to soup; bring to boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk and more salt and pepper if needed. Cook until cheese melts. Remove from heat and blend in sour cream.

Note: This makes a rather large amount of soup and as I do with most recipes, I cut it down to a suitable size for Jackie and I.