Cheeseburger Soup

Can you tell the chilly weather is upon us? I am always excited to see fall roll around because that means it’s soup time! I know we could have soup during spring and summer too, but there’s just something about a cold, crisp day and a piping hot bowl of soup that really says home.

Cheeseburger Soup

1/2 pound ground beef
4 tablespoons butter or margarine, divided
1 onion, chopped
2 stalks celery, chopped
2 carrots, diced
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, peeled and diced
1/4 cup flour
2 cups (8 oz) cheddar cheese
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream

In a 3 quart saucepan, brown beef; drain and set aside. Just a little note about the ground beef, I usually season it with some garlic powder and Worcestershire sauce to give it a little extra flavor, but it’s not really necessary.

In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon 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 remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; 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. Remove from the heat; blend in sour cream.