Cheeseburger Soup
½ pound ground beef
4 tablespoons butter, divided
¾ cup chopped onion
¾ cup chopped carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups diced potatoes
¼ cup flour
8 ounces Velveeta cheese
1½ cups milk
¾ teaspoon salt
¼ teaspoon pepper
¼ cup sour cream
3 cups chicken broth (note: canned is fine)
Brown ground beef; drain and set aside. In a 3-quart or larger saucepan sauté onions, carrots, celery, and spices in 1 tablespoon butter until vegetables are tender. Add broth, potatoes, and beef. Bring to a boil, reduce heat, cover and simmer for 10 minutes or until potatoes are tender. In a small skillet, melt 3 tablespoons butter. Add flour. Cook and stir for 3-5 minutes.Add to soup and cook 2 more minutes. Reduce heat to low; add cheese, milk, salt, and pepper. Heat until cheese melts.Remove from heat and add sour cream.
Recipe by Mrs. Henry N. (Edna) Miller, Fredericksburg, Ohio and Miriam Good, Elida, Ohio
~ From Taste of Pinecraft . . . Glimpses of Sarasota, Florida's Amish Culture and Kitchens by Sherry Gore. Pinecraft Press. Used with permission from the author.