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Cheeseburger Soup

In a 3 qt. saucepan, brown beef; drain and set aside. In the same pan, saute onion, carrots, celery, basil and parsley in 1 tablespoon of butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile in a small skillet, melt the remaining butter. Add flour; cook and st. . .

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Servings: 8

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1/2 pound ground beef

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter or margarine, divided

3 cups chicken broth

4 cups diced peeled potatoes

1/4 cup flour

1/2 pound velveeta, cubed

1 1/2 cups milk

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup sour cream

Preparation

1In a 3 qt. saucepan, brown beef; drain and set aside. In the same pan, saute onion, carrots, celery, basil and parsley in 1 tablespoon of butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

2Meanwhile in a small skillet, melt the remaining butter. Add flour; cook and stir for 2 minutes or until bubbly. Add to soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts (do not boil). Remove from the heat; blend in sour cream.

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