Cheeseburger Soup

This is one of our favorite winter soups. It is hearty, creamy and so good! And when I say "hearty," I mean it. My eyes are always bigger than my stomach when I go to fill up my bowl. But the good part is we always have plenty of leftovers. I've heard rumor that all of the dairy products can be adjusted to low-fat (skim milk, low fat sour cream, etc.) and it won't affect the taste...however, we haven't been brave enough to try it. Why change a good thing? :-)

Cheeseburger Soup

1 lb. Ground Beef

¾ c. Onion, chopped

1 t. Basil

1 t. Dried Parsley

3 c. Chicken Broth

4 large Potatoes, cubed

4 T. Butter

¼ c. All-Purpose Flour

2 c. Cheddar Cheese

1 ½ c. Milk

¼ c. Sour Cream

Salt and Pepper

In a large stockpot, add ground beef, onion, and herbs. Cook until hamburger is browned and onions are tender. Stir in broth and potatoes. Bring to a boil then cover and simmer until potatoes are soft (about 15-20 minutes).

In a small pot, whisk butter and flour to create a roux. Slowly add milk and stir until thickened. Gradually add milk mixture to soup, stirring constantly. Bring to a boil then reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Enjoy!

Yield: 6-8 servings