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Cheeseburger Soup – Amish

Cheeseburger Soup – Amish
By Marilou Sheehan Dolan on Sunday, October 27, 2013 at 2:31pm

1 lb. ground beef
8 T. butter, divided
1 1/2 cups carrots, roughly chopped
1 1/2 cups celery, sliced
1 small onion, chopped
fresh parsley, snipped, to taste (I used about 1 T. dried)
fresh basil, to taste (I used about 1 t. dried)
6 cups (reduced fat) chicken broth
8 cups peeled and cubed potatoes
1 (16 oz.) container sour cream
In skillet over medium heat, cook ground beef. Drain and set aside. In large stockpot over med. heat, melt 2 T. butter, Add carrots, celery, onion, parsley and basil, saut? until tender, about 10 minutes. Add chicken broth and potatoes, reduce heat to a simmer and cook until potatoes are tender. While veggies are cooking, make the roux. Stir constantly as you add roux to soup. Stir in sour cream just before serving.
Roux: remaining butter (6 T.) 1/2 cup flour salt and pepper to taste 1 lb. Velveeta cheese, cut into cubes 3 cups milk. In saucepan, melt butter over med. heat. Add flour, salt and pepper. Whisk until bubbly and smooth, about 1 minute. Slowly add milk, stirring constantly until thickened. Add Velveeta and stir until smooth and melted through. Add to broth and veggies.

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