|@skyblue:**Recipe Name** |Cheeseburger Potato Soup|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |tasteofhome.com|
|@skyblue:**Base** |Beef|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |30-60 Minutes|
|@skyblue:**Servings** |8|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 1/2 Pound(s) ground beef
  * 3/4 Cup(s) chopped yellow onion
  * 3/4 Cup(s) shredded carrot
  * 3/4 Cup(s) diced celery
  * 1 Teaspoon(s) dried basil leaves
  * 1 Teaspoon(s) dried parsley flakes
  * 4 Tablespoon(s) (divided) butter
  * 3 Cup(s) chicken broth
  * 4 Cup(s) peeled, diced potatoes
  * 1/4 Cup(s) flour
  * 2 Cup(s) (8 ounces) processed cheese
  * 1 1/2 Cup(s) milk
  * 3/4 Teaspoon(s) salt
  * 1/2 Teaspoon(s) black pepper
  * 1/4 Cup(s) sour cream 

**Directions:** \\ In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 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 or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

**Nutritional Info:** \\ Unknown.