I wouldn't call it "Cheeseburger Soup" seeing as it doesn't taste like a Cheeseburger.
- 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
- 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.
- Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.
- 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.
- Whisk in cheese and next 3 ingredients, just until cheese melts.
- 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.
- Tracey Maxwell
- 4037 Lillie Liles Road
- Wake Forest, NC 27587
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