My Top Picks

Cheeseburger Soup

Ryan & Ben's favorite

Ingredients

  • 1/2 lb. lean ground chuck or ground sirloin
  • 3/4 c. chopped onion
  • 3/4 c. shredded carrots (or diced small)
  • 3/4 c. diced celery
  • 1 t. dried basil
  • 1 t. dried parsley flakes
  • 4 Tbls. butter, divided
  • 32 oz. chicken broth
  • 4 c. diced peeled potatoes
  • 1/4 c. unbleached all-purpose white flour
  • 2 c. (8 oz. pkg.) American cheese, cubed or shredded - see note below
  • 1-1/2 c. milk
  • 3/4 t. salt
  • 1/4 - 1/2 t. pepper
  • 1/4 c. low-fat sour cream

Instructions

In a 3-qt. saucepan, brown beef; drain and set aside.

In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 Tbls. butter until vegetables are tender (about 10 minutes).

Add broth, potatoes and meat; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small sauce pan, melt remaining butter. Add flour; cook and stir for 30-60 seconds until thick and 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 heat; blend in sour cream.

NOTE: Makes 2-1/4 quarts. Get the American cheese at the deli in grocery stores.