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Cheeseburger Soup



  • 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup chopped celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 tablespoons butter or margarine
  • 6 cups chicken broth
  • 2 pounds potatoes, peeled and diced
  • 1/4 cup all-purpose flour
  • 3/4 pound processed American cheese, cubed
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup sour cream
  • 8 hotdog buns
  • 4 tablespoons butter or margarine, melted
  • hot sauce, to taste

How to Make It

  1. Cook ground beef in a large stock pot over medium-high heat about 3 minutes, stirring until meat crumbles. Add onions and next 4 ingredients and sauté 4 minutes or until beef is no longer pink. Drain well.

  2. Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.

  3. Melt butter in a nonstick skillet over medium heat. Stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.

  4. Whisk in cheese and next 3 ingredients, just until cheese melts.

  5. Separate hotdog buns in half; brush each half with melted butter. Cut each piece in half lengthwise and widthwise. Bake at 400°, buttered side down, on a lightly greased baking sheet 5 to 10 minutes or until golden brown. Serve immediately with soup.

  6. Tracey Maxwell

  7. 4037 Lillie Liles Road

  8. Wake Forest, NC 27587