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IN THE KITCHEN WITH ANGELA

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Beatrice Richard’s Cheeseburger Soup

Beatrice Richard’s Cheeseburger Soup

Featured by My North Media

Ingredients:

3/4 pound ground beef

3/4 cup EACH chopped onions, carrots, and celery

1 teaspoon basil

1 teaspoon parsley

3 cups chicken broth

4 cups diced and peeled potatoes

3 tablespoons butter

3 tablespoons flour

2 cups cubed yellow cheese (Velveeta)

 cup milk

1/4 cup sour cream

salt and pepper

Directions:

Brown ground beef and set aside. Sauté onions, carrots and celery with basil and parsley. Add chicken broth, potatoes and the beef. Bring to a boil. Cover and simmer for 10–12 minutes or until potatoes are tender.

In a small skillet melt butter and stir in flour. Cook until bubbly. Add to soup and boil for two minutes, stirring continuously. Reduce heat to low; add cheese, milk and salt and pepper to taste. When cheese melts remove from heat and blend in sour cream.

 

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