In large pot, melt 1 tblp butter or marg over medium
heat. Stir in veggies (except potatoes) beef and all spices until beef
is browned.
Stir in basil and parsley. Add broth and potatoes,
bring to a boil, then simmer until potatoes are
tender, about 10-12 minutes.
In a separate pan melt remainder of butter and stir in flour. Add
the milk, stirring until smooth. Gradually add
milk mixture to the soup, stirring constantly.
Bring to a boil and reduce heat to a simmer. Stir
in cheese. When cheese is melted, add sour cream
and heat through. Do not boil.
Originally Submitted
8/15/2010
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