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CHEESEBURGER SOUP RECIPE
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Cheeseburger soup, originally from Taste of Home magazine, is a rich and creamy, cheesy soup made with ground beef, potatoes, onions, and carrots in a Velveeta base with a mildly spicy kick.
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This cheesy soup is a huge hit and makes enough for a crowd.
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INGREDIENTS
Ground beef
Onions
Carrots
Celery
Potatoes
Broth
Butter
Flour
Milk
Mexican-style Velveeta
Cream cheese
Herbs & spices
Medium Brush Stroke
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Medium Brush Stroke
In a 6-quart saucepan or large dutch oven, brown the ground beef over medium-high heat; remove cooked beef from pan, drain, and set aside.
1
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In the same pot over medium heat, sauté onion, carrots, celery, basil, and parsley flakes in butter until vegetables are tender, about 10 minutes.
2
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Press garlic into pot, and cook until just fragrant, about 1 minute.
3
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Add broth, potatoes, and beef to the vegetables in the pot; bring to a boil.
4
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Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
5
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Make a roux in a small skillet by melting remaining 3 tablespoons butter. Add flour; cook and stir for 3-5 minutes or until bubbly.
6
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Add roux to soup; bring to a boil. Cook and stir for 2 minutes. Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
7
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Remove from the heat; blend in sour cream.
8
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