Cheeseburger Soup!

What is better on a cool, fall day then a warm bowl of homemade soup!! We have a local sandwich shop close to my work. One of the guys I work with goes up almost everyday to get a sandwich and this "awesome" {as he calls it} cheeseburger soup. Well one day I said you know what bring me some of this "awesome" soup back. Wellllll......bad idea! He wasn't lying it is AWESOME! Now I want it allllll the time!! So I thought there has to be a recipe out there I can find that taste's pretty close! I adapted this recipe from Taste Of Home {which I mean what recipe from there isn't good}. It's not EXACTLY the same as the local sandwich shop......but it's pretty damn close! ;) I even brought some in for the guy at my work to try it and he said the same thing!!!

 

I started out by cooking up some burger....I threw in a little carrot and a little onions {for more flavor combination} Cook it up, drain and set aside....

 

Get your veggies chopped up, your onion and next you'll need some basil and parsley

 

Throw all your veggies, onions and 2 seasonings into the pot and cook up until soft

 

After soft, add your broth, beef and chopped potatoes into the pot, cover and simmer until potatoes are soft.

 

In a small skillet, melt your butter and add flour. Cook until bubbly!

 

Add to pot with broth/veggies/beef!

 

 

Cut up your cheese and get your milk ready

 

Add your cheese and milk, mix well until all cheese is melted!! Remove from heat and stir in sour cream!  Serve and Enjoy!

 

 

TOTAL TIME: Prep: 45 min. Cook: 10 min.

MAKES: 8 servings 

Ingredients:

• 1/2 pound ground turkey or beef
  
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups diced peeled potatoes (1-3/4 pounds)
• 1/4 cup all-purpose flour
• 2 cups (8 ounces) process cheese (Velveeta), cubed
• 1-1/2 cups milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream

Directions

1. In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
2. 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. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).