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Cheeseburger Soup
This not only has the thumb's up from Mr Mom, but his mother gave it her stamp of approval as well. This is a hearty recipe I'm going to return to during our next cold snap!
The key to success for this recipe is to do all of your prep work ahead of time so you can add things in as the recipe progresses without having to stop and catch up.
1/2 lb ground beef 1 small onion, chopped 3/4 cup shredded carrots 2-3 stalks celery, chopped 1 tsp basil 1 tsp dried parsley 4 tbsp butter 3 cups chicken broth 4 cups potatoes, peeled and cubed 1/4 cup flour 2 cups Velveeta cheese, cubed 1 1/2 cups milk 3/4 tsp salt 1/2 tsp pepper 1/4 cup sour cream
Brown ground beef in a large soup pot (at least 3 qt), remove from the pan and drain, then set aside.
In the same pan that you just used to brown the ground beef, saute the onions, shredded carrots and celery, with the basil and parsley in 1 tbsp of the butter. Cook until the vegetables are tender.
Add in the chicken broth and potatoes. Add the ground beef in as well. Bring everything to a boil and reduce to simmer and cook until the potatoes are tender (10-15 minutes).
In a small skillet, melt the remaining 3 tbsp of butter. Add in the flour and cook for 3-5 minutes stirring constantly.
Add the flour mixture to the soup, bringing everything to a boil as you stir it in well and cook for another 5 minutes.
Reduce heat once again to a simmer and add in cheese, milk and salt and pepper. Stir occasionally until the cheese has completed melted.
Remove soup from the heat, and add in the sour cream. Serve.