![\"\"\/](\"https:\/\/enksabzdanh.exactdn.com\/wp-content\/uploads\/2022\/04\/160ada0301de1ede70fd0fa2865f0192_jpg_75-e1651123129159.jpg?strip=all&lossy=1&ssl=1\")
<\/figure><\/div>\n\n\nIngredients<\/strong><\/h3>\n\n\n\n3\/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<\/p>\n\n\n\n
Directions<\/strong><\/h3>\n\n\n\nCook 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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
A nearby restaurant makes a cheeseburger soup that I\u2019d like to try, but they wouldn\u2019t 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. Ingredients 3\/4 cup shredded carrots1\/4 to 1\/2 teaspoon pepper1-1\/2 cups whole…<\/p>\n
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<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
A nearby restaurant makes a cheeseburger soup that I\u2019d like to try, but they wouldn\u2019t 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. Ingredients 3\/4 cup shredded carrots1\/4 to 1\/2 teaspoon pepper1-1\/2 cups whole…<\/p>\n