Tricounty News

Cheeseburger Soup

1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 T. butter or margarine
3 c. chicken broth
4 c. diced peeled potatoes (1 3/4 lbs.)
1/4 c. all-purpose flour
8 oz. processed American cheese, cubed (2c.)
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegtables are tender, about 10 mintues. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove form heat; blend in sour cream. Yields 8 servings (2 1/4 quarts).