A nearby restaurant makes a cheeseburger soup that I’d like to try, but they wouldn’t give me the recipe. I came up with my own, based on a potato soup recipe I already had. I was quite delighted with the outcome of this dish.
3/4 cup shredded carrots
1/4 to 1/2 teaspoon pepper
1-1/2 cups whole milk
4 tablespoons butter, divided
1/4 cup sour cream
3/4 teaspoon salt
2 to 4 cups shredded Velveeta
3 cups chicken broth
1/4 cup all-purpose flour
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3/4 cup diced celery
3/4 cup chopped onion
1/2 pound ground beef
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Cook the beef in a saucepan over medium heat for 6-8 minutes, or until it is no longer pink. Drain the water and set it aside. In the same pot, melt 1 tablespoon of butter over medium heat.
Leave it to cook for 10 minutes or until the onion, carrots, celery, basil, and parsley are tender. Toss the potatoes, ground pork, and broth together in a pot and bring to a boil and cook for 12 minutes.
In a skillet, heat the remaining butter. Cook, constantly stirring, for about 3-5 minutes, or until the flour is bubbling. Bring to a boil before pouring into the soup.
Cook for 2 minutes, stirring once in a while. Reduce the temperature to a low level. Continue to cook, stirring in the cheese, milk, salt, and pepper until the cheese has melted. Take the skillet away from the heat and add the sour cream.