Recipe: Cheeseburger Soup or Rustic Autumn Stew

Autumn says I should name this something different.  "Cheeseburger soup sounds gross."  So, we will rename it Rustic Autumn Stew.

 Well, this is not gross so try it today!  It is tasty and filling.  And a good soup to add to your menu for the school year.

Cheeseburger Soup

1 lb. ground beef

4 tbsp. butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

1 3/4 (4 cups) cubed peeled potatoes

3 cups chicken broth

1/4 cup all-purpose flour

8-16 oz. Velveeta, cubed OR 2 cups shredded cheddar cheese

1 1/2 cups whole milk

3/4 tsp. salt

1/2 tsp. pepper

1/4 cup sour cream

In a large saucepan over medium heat, cook and crumble beef until no longer pink, drain and set aside.  In a same saucepan, melt 1 tbsp. butter over medium heat.  Saute onion, carrots, celery, basil, and parsley until vegetables are tender, about 10 minutes.  Add potatoes, ground beef and broth, bring to a boil.  Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining 3 tbsp. butter.  Add flour; cook and stir until bubbly, 3-5 minutes.  Add to soup; bring to a boil.  Cook and stir 2 minutes.  Reduce heat to low.  Stir in cheese, milk, salt and pepper; cook until cheese melts.  Remove from heat; blend in sour cream.