Cheeseburger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound ground chuck3/4 cup chopped onions3/4 cup shredded carrots3/4 cup diced celery2 teaspoons dried basil1 Tablespoon dried parsley4 Tablespoons Light butter4 cups chicken broth4 cups peeled, diced potatoes1/4 cup flour2 cups (8 oz.) Velveeta 1/2 fat cheese, cubed2 cups skim milk3/4 teaspoon salt1/2 teaspoon pepper1/4 cup sour cream
In 3 quart saucepan, brown beef, drain and set aside. In the same saucepan, saute onion, carrot, celery, basil and parsley in 1 TBLS butter until vegetables are tender, about 10 minutes. Add broth potatoes & beef. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender. Add sour cream during the last minute of cook time.
Meanwhile, in a small skillet, melt remaining butter. Add flour and cook until bubbly. Remove pan from heat and slowly stir in milk, mixing well with a wire whisk. Place pan on heat and cook for about 2-3 minutes, until mixture is thickened and smooth. Add cubed Velveeta and stir constantly until melted. Add to soup mixture, stir well. Cook at low heat for about 10 minutes. Makes 8 2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user REDEEMEDINWI.
Meanwhile, in a small skillet, melt remaining butter. Add flour and cook until bubbly. Remove pan from heat and slowly stir in milk, mixing well with a wire whisk. Place pan on heat and cook for about 2-3 minutes, until mixture is thickened and smooth. Add cubed Velveeta and stir constantly until melted. Add to soup mixture, stir well. Cook at low heat for about 10 minutes. Makes 8 2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user REDEEMEDINWI.
Nutritional Info Amount Per Serving
- Calories: 372.5
- Total Fat: 16.3 g
- Cholesterol: 54.7 mg
- Sodium: 1,062.3 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 3.2 g
- Protein: 18.7 g
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