PCLinuxOS Recipe Corner:

Cheeseburger Soup

INGREDIENTS:

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Optional: Crumbled bacon bits, Onion rings, and thinly sliced green onions

DIRECTIONS:

In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In the same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; 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; blend in sour cream. If desired, serve with onion rings and green onions.

TIPS:

Replace the ground beef with ground turkey or ground chicken.

NOTE: Let cool completely and store in the refrigerator in a tightly covered container for up to 4 days. DO NOT freeze. Soups with starches and dairy products (like cheeseburger soup) are not ideal for freezing.

NUTRITION:
per cup serving.

Calories: 450           Carbs: 33g           Fiber: 3g           Sodium: 1421mg           Protein: 19g