Cheeseburger Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Ground beef
1 tablespoon	15ml	Butter or margarine
3/4 cup	46g / 1.6oz	Chopped onion
3/4 cup	82g / 2.9oz	Shredded carrot
3/4 cup	82g / 2.9oz	Diced celery
1 teaspoon	5ml	Dried basil
		(or, for fresher taste, pesto)
1 teaspoon	5ml	Dried parsley
		(or, for fresher taste, 2 sprigs
		Minced fine)
3 cups	711ml	Chicken stock
4 cups	584g / 20oz	Potatoes - peeled, diced
3 tablespoons	45ml	Butter or margarine
1/4 cup	15g / 0.5oz	Flour
8 oz	227g	American cheese - cubed (2 cups)
1 1/2 cups	355ml	Milk
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Sour cream - for garnish

Recipe Instructions

First, brown the ground beef, drain and reserve it.

Saute the onion, carrots, celery, basil, and parsley in 1 tablespoon of butter until they are tender. Pour in the stock and bring to a boil. Add potatoes and beef, then reduce heat and simmer for 10 to 12 minutes, until the potatoes are tender.

In a small skillet, melt the remaining 3 tablespoons of butter, stir in the flour, and cook on low until bubbly. Whisk the milk into the roux and stir until thickened -- then stir it into the soup pot. Bring to a boil, then stir in the cheese, salt, and pepper. Cook until the cheese melts.

When ready to serve, ladle into soup bowls, top each one with a spoonful of sour cream and swirl in.

Serve hot to 6 to 8 people as a filling meal.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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