Easy Cheeseburger Soup
This cheeseburger soup recipe makes a creamy, comforting dinner. Hash brown potatoes make it easy!
lean ground beef
1
pound
onion, chopped
1
carrots, shredded
2
celery, diced
1
stalk
dried basil
1
teaspoon
dried parsley
2
tablespoons
butter, divided
4
tablespoons
chicken broth
3
cups
hash brown potatoes
3
cups
all-purpose flour
¼
cup
processed cheese food
8
ounces
milk
1 ½
cups
salt and pepper to taste
unknown
unknown
sour cream
¼
cup
 Heat a 3-quart saucepan over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Remove beef and set aside.
  Heat 1 tablespoon butter in the same saucepan; add onion, carrots, celery, basil, and parsley. Cook and stir until vegetables are tender, about 3 to 5 minutes. Add broth, has brown potatoes, and browned beef; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 5 to 10 minutes.
  Meanwhile, melt remaining 3 tablespoons butter in a small skillet. Add flour; cook and stir until smooth, about 1 minute. Add to soup; cook and stir soup for 2 minutes. Reduce heat to low.
  Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Remove from heat; add sour cream and stir well. Serve immediately.
