Cheeseburger Soup


1 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled potatoes (about 1-3/4 pounds) cut into medium to large chunks
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1 jar sliced mushrooms
1-1/2 cups milk
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Bacon bits; pickle slices; French-fried onion rings; fresh tomatoes
  1.  In a 3-qt. saucepan, brown beef; drain and set aside.
  2.  In the same saucepan, sauté the onion and carrots in 1 tablespoon butter until vegetables are tender, about 10 minutes.
  3. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
  4. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, mushrooms, milk, and pepper; cook and stir until cheese melts.
  6. Remove from the heat; blend in sour cream.
  7. Serve with your choice of garnishes on top. 

Cooking With Crevolyn
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