In a 3 quart saucepan, brown beef, drain and set aside. In the same pot, saute' onion, carrots, celery, basil, parsley in 1 Tbl. butter until veggies are tender @ 10 minutes.
Add broth, potatoes and beef; bring to a boil and reduce heat. Simmer covered 10-12minutes or until potatoes are tender.
Meanwhile, in small skillet, melt remaining butter. Add flour; cook and stir for 3-5min. or until bubbly. Add to soup; bring to a boil, cook and stir for 2 minutes.Reduce heat to low.
Add chees, milk, salt and pepper. Cook and stir until cheese in melted. Remove from heat; stir in sour cream
Originally Submitted
9/8/2008
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