Amy's Cheeseburger Soup

Cheeseburger Soup
(Photo by Amy Bradt)

This is one of my stepdad's favorite winter soups.  Rich & hearty, really good comfort food!

Printable Recipe

Recipe by: Amy Bradt                                                                           Yield: 8 servings

Ingredients
2 pounds hamburger
2 tablespoons butter
1 cup onion, chopped
1 cup carrot, shredded
3/4 cup celery, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
3 (14.5-ounce) cans chicken broth
4 cups potatoes, diced
1 teaspoon pepper
3 tablespoons butter
1/4 cup flour
2 cups milk
8 ounces Velveeta
1/2 cup sour cream
chicken bouillon granules, to taste

Directions
In large dutch oven, fry hamburger over medium-high heat until thoroughly browned.

Remove meat from pan and set aside, drain grease, then add the onion, carrots, celery, parsley, basil and 2 tablespoons butter.  Cook for approximately 10 minutes.  Add broth, potatoes, salt and pepper and cook until potatoes are done, about 15 minutes.

In another small pan, melt butter over medium heat, add flour and cook, whisking constantly for 2 minutes.  Whisk in milk, continue cooking until thickened.  Add to soup, then add cooked hamburger and Velveeta.  Cook on low until cheese is melted (do not boil).  Stir in sour cream right before serving.

Notes

This recipe originally came from an old South Dakota cookbook of  my cousin Betty Jo's.  I changed it up a bit as it was too bland for Skippy, doubled the meat, and used fresh herbs instead of dried. If using dried herbs, use 1 teaspoon of each versus the tablespoon of fresh.