We start thinking soup when the weather gets chilly, who doesn't? With a handful of kiddos to feed it has to be fun as well. What's more kid-friendly than a cheeseburger? This is a favorite on the ranch. Pull out a pack of ground beef and let's get cooking! You can also sub cauliflower for the potatoes.
INGREDIENTS
1/2 pound ground beef
3/4 cups chopped onion
3/4 cups shredded carrots
3/4 cups diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
8 ounces processed American cheese, cubed (2 cups)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
DIRECTIONS
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, sauce onion, carrots, celery, basil and parsley and 1 tablespoon butter until vegetables are tender, about 10 minutes.
Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.
