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Reader Recipe: Cheeseburger Soup

September 19, 2018

Submitted by Karon Vavra of Homer, Nebraska

1/2 lbs. ground beef

4 Tbsp. butter

3/4 C. chopped onion

3/4 C. shredded carrots

3/4 C. diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

4 C. cubed and peeled potatoes

3 C. chicken broth

1/4 C. flour

1 lbs. Velveeta cheese cubed

1 1/2 C. milk

3/4 tsp. salt

1/4 tsp. pepper

1/4 C. sour cream

In a large sauce pan over a medium heat, cook crumbled beef until no longer pink; drain and set aside. In the same sauce pan, melt 1 Tbsp. butter and saute the onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat and simmer covered until potatoes are tender, about 10 to 12 minutes. In a small skillet, melt remaining butter. Add flour (can add a little of the milk) stir until bubbly. Add to soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in cheese, milk, salt, and pepper. Cook until cheese melts. Remove from heat and blend in sour cream.

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