Friday, May 16, 2014

Cheeseburger Soup


I have been spending more time helping out my Father lately who is 86 and have been looking for recipes that I know he will like and will be easy for me to re-heat for my family in the evening if I have a busy day with him.  This is a hot hardy soup that is sure to stick to your ribs and has simple ingredients that everyone will love!  I doubled the recipe because I wanted extra to take some to my Dad and send along with my guys for lunch at work this week.

Cheeseburger Soup (8 servings) (ww = 9 p+ per serving)
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
2 cloves of garlic minced
1 tsp. dried basil
1 tsp. dried parsely
4 Tbs. butter divided
3 cups chicken broth
4 cups diced peeled potatoes diced
1/4 cup all purpose flour
2 cups 8oz. Velveeta cheese (cubed)
1 1/2 cups milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 cup sour cream

Directions:  In large pan brown ground beef with vegetables until meat is tender, and veggies are soft.  Drain fat from meat.  Add minced garlic and dried herbs and stir. Add broth and bring to a boil. Add diced potatoes, reduce heat cover and cook until potatoes are tender about 10 to 12 minutes. In a small pan melt butter and add flour, cook and stir for 3 to 5 minutes until bubbly, Add to soup and bring to boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Stir in cheese, milk, salt, and pepper.  Cook and continue to stir until cheese melts, do not boil!  Remove from heat and stir in sour cream. Enjoy! 


Brown meat, and veggies until meat is cooked and veggies are tender.  
Drain fat from meat.


Stir in garlic, dried herbs and broth.


Add diced potatoes, cover and cook 10 to 12 minutes until potatoes are tender


Melt butter and flour in small pan and cook until bubbly, 
add to soup and bring to a boil cooking for about 2 minutes.


Reduce heat to low and add cheese and milk, stir until melted but do not boil!


Remove from heat and add sour cream.


Serve it up!