Cheeseburger Soup II

Frozen hash browns are added to this soup made with ground beef and processed cheese cooked in a thickened chicken broth with milk and sour cream.

• Calories: 712 Calories

Ingredients

• 1 onion, chopped
• 4 tablespoons margarine
• 2 tablespoons dried parsley
• salt and pepper to taste
• 2 carrots, shredded
• 1 teaspoon dried basil
• 3 cups chicken broth
• 1 stalk celery, diced
• 1 pound ground beef
• 8 ounces processed cheese food
• 3 cups hash brown potatoes
• 1.5 cups milk
• 0.25 cup sour cream
• 0.25 cup all-purpose flour

Recipe Instructions

Step 1

In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.

Step 2

Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.

Step 3

Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.

Step 4

Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.