Cheeseburger Soup
, Serves 6
A creamy potato soup with browned beef, vegetables and melted cheese, finished with sour cream.
| 450 g ground beef | Brown beef, drain, set aside | Add broth, potatoes & beef | Boil, cover, simmer 10-12 min | Add roux, boil & stir 2 min | Stir in cheese, milk, salt & pepper | Remove from heat, blend in sour cream |
| 90 g chopped onion | Cook vegetables & herbs in butter until tender | |||||
| 80 g shredded carrots | ||||||
| 75 g diced celery | ||||||
| 1 tsp dried basil | ||||||
| 1 tsp dried parsley flakes | ||||||
| 15 g butter (for the vegetables) | ||||||
| 720 ml chicken broth | ||||||
| 600 g peeled and diced potatoes | ||||||
| 45 g butter (for the roux) | Cook butter & flour 3-5 min | |||||
| 30 g all-purpose flour | ||||||
| 250 g Velveeta processed cheese, cubed (or 200 g shredded cheddar) | ||||||
| 360 ml milk | ||||||
| 3/4 tsp salt | ||||||
| 1/4 to 1/2 tsp pepper | ||||||
| 60 g sour cream |
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