Beatrice Richard’s Cheeseburger Soup

Featured by MyNorth 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)

• 1 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.