I like to take this soup in the winter--even kids who usually don't like soup like it. If I have time I make homemade rolls but Cresent Rolls or a crusty loaf of bread work great.
Cheeseburger Soup
2 tablespoons onion, chopped
½ cup shredded carrots (I pulverize in food processor)
½ cup diced celery (optional)
½ teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine
3 cups chicken broth (I use bouillon)
2 cups diced peeled potatoes
½ pound hamburger, browned & drained
1/3 cup all-purpose flour
10 ounces processed American cheese, torn into pieces
1 ½ cups milk
1/8 teaspoon pepper
¼ cup sour cream (optional)
Melt butter in a large pot and saute onion, carrots, celery, basil and parsley until vegetables are tender, about ten minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes until potatoes just start to get tender. While soup is simmering, tear or cube cheese into smaller pieces and set aside. Pour milk into a bowl and whisk in flour, stirring to remove any lumps. When simmering is complete, stir flour-milk mixture into soup. Bring to a boil and cook until slightly thickened, stirring frequently. Reduce heat to low. Add cheese and pepper, stirring frequently until cheese is melted. Remove from heat and blend in sour cream. Yield: 8 servings.
Note: I usually double this recipe so we have leftovers. I also often wing it on the amounts of carrots, potatoes and cheese.