Cheeseburger Soup from Taste of Home

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

1 pounds ground beef

¾ cups onion (chopped)

¾ cups Carrots (shredded)

¾ cups celery (diced)

1 teaspoon dried basil

1 teaspoon dried parsley flakes

2 cloves garlic

4 tablespoons butter (divided)

3 cups chicken broth

4 cups peeled potatoes (diced, about 1¾ pounds)

¼ cups all-purpose flour (okay to use gluten-free here)

12 ounces pepper jack Velveeta (cut into cubes)

1½ cups milk

¾ teaspoon salt

¼ teaspoon black pepper

¼ cups sour cream

Directions

In a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.

In the same saucepan over medium heat, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Press garlic into pot, and cook until just fragrant, about 1 minute.

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.

Nutrition

• Calories: 352 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 58 mg
• Sodium: 1319 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 17 g