Easy Cheeseburger Soup
- 1 pound ground beef, browned and drained of excess fat
- ¾ cup onion, diced
- ¾ cup carrots, shredded
- ¾ cup celery, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup flour
- 2 cups of Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
- 1½ cups milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large Dutch oven, melt 1 Tbsp butter.
- Add onion, carrot and celery and sauté until tender. Add basil and parsley and sauté for 30 seconds.
- Add the chicken broth and potatoes; cover and bring to a boil.
- Reduce heat and simmer for 10-12 minutes or until the potatoes are fork tender.
- Meanwhile, in a small skillet, melt the remaining butter and add the flour.
- Cook for 3 minutes or until a bubbly paste forms.
- Add to the soup and bring back to a boil. Boil for 2 minutes.
- Reduce heat to low and stir in the cheeses, milk, salt and pepper. Stir until cheese melts.
- Top with extra shredded cheese before serving.
