Cheeseburger Soup

Ingredients

• Ground beef

  raw, 70/30

  1 lb or 453g

• Sweet onion

  raw

  1 onion or 331g

• Carrots

  raw

  2 medium or 122g

• Celery

  raw

  1 stalks, large (11 inches long) or 64g

• Basil

  dried

  1 tsp, leaves or 0.7g

• Parsley

  dried

  2 tbsp or 3g

• Margarine

  regular, hard, soybean oil (hydrogenated)

  4 tbsp or 56g

• Chicken broth

  canned, reduced sodium

  3 cup or 720g

• Hash browns

  frozen, plain, unprepared

  3 cup or 630g

• Cake flour

  white, enriched

  ¼ cup unsifted, dipped or 34g

• Velveeta Cheese

  Pasteurized Prepared - Kraft Foods, Inc.

  8 oz or 227g

• 2% milk

  1 ½ cup or 366g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Sour cream

  reduced fat, cultured

  ¼ cup or 61g

Directions

1. 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 vegetables are tender, about 5 minutes.
2. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
3. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
4. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.
5. (source: https://www.allrecipes.com/recipe/13416/cheeseburger-soup-ii/)