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Entree: Cheeseburger Soup

1/2 lb ground beef or Italian sausage
3/4 c shredded carrots
1 t dried parsley
3 c chicken broth
1/4 c all-purpose flour
1 1/2 cups milk
1/2 t pepper
3/4 c chopped onion
1 t dried basil
4 T butter
4 c diced peeled potatoes
2 c velveta cheese cubed
3/4 t salt
1/4 cup soup cream

In a three qt saucepan, brown beef, drain and set aside. In the same pan saute onions, carrots, basil, and parsley in 1 T of butter until vegetables are tender (almost 10 min). Add broth, potatoes, and beef and bring to a boil. Reduce heat and cover. Simmer 10-12 min until potatoes are tender. Meanwhile, in a small pan, melt remaining butter, add flour, cook and stir for 3-5 min or till bubbly. Add to soup and bring to a low boil. Cook and stir for 2 minutes more, reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts, remove from heat and slowly add sour cream.

WARNING! This soup can scorch very VERY easily. Be sure to stir constantly while on heat. Do NOT leave to simmer once cheese has been added!

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