Cheeseburger Soup

  • 1 lb ground beef
  • 4 tbsp butter, divided
  • 3/4 c chopped onion
  • 3/4 c shredded carrots
  • 3/4 c diced celery
  • 1 tsp dried basil
  • 4 c cubed, peeled potatoes
  • 3 c chicken broth
  • 1/4 c flour
  • 16 oz Velveeta cheese, cubed
  • 1 1/2 c milk
  • Salt & pepper to taste
Cooking Steps:
  1. In a large saucepan over medium heat, cook and crumble ground beef until no longer pink; drain and set aside.
  2. In same saucepan, melt 1 tablespoon butter over medium heat. Sauté onion, carrots, celery and basil until tender, about 10 minutes.
  3. Add potatoes, beef and broth; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
  4. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir until bubbly, 3-5 minutes.
  5. Add to soup; bring to a boil. Cook and stir 2 minutes.
  6. Reduce heat to low. Stir in cheese, milk, salt and pepper. Cook until cheese melts.

Excerpted from Healing & Easy Eats: Recipes for Head and Neck Cancer Patients and Survivors (Second Edition), the official cookbook of the Head and Neck Cancer Alliance. Copyright © 2018. Available online now!

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