WFMW 7 Cheeseburger Soup

I had quite a few requests for this recipe from the Tour of Homes. It was in the pot simmering on the stove as you all came over for a visit. This soup works for me because even though the ingrediant list looks long it really is fast to make, everyone loves it and you can even freeze it. Served with garlic toast** it's yummmy and filling! We have it winter and summer.

A couple things I'll mention is I usually always double this because my kids will eat if for breakfast or lunch the next day. If you do freeze it, skip the sour cream and add that after defrosting and reheating. So without further ado:

CHEESEBURGER SOUP

1/2 lb. lean ground hamburger ( or a touch more regular ground)

1 med. onion, chopped

3/4 cup shredded carrots

2 stalks celery, diced or sliced

1 tsp. dried basil

1 tsp. dried parsley

1 Tbsp. margarine

3 cups chicken broth (you can use the tetra pkg. kind or 3 cups water with 3 pkg. chicken oxo or homemade

4 cups diced potatoes

1/4 cup flour

2 cups (8 oz.) cubed process cheese (eg slices or blocks) or 1 cup cheeze whiz*

1 1/2 cup milk

3/4 tsp. salt

1/4 - 1/2 tsp. pepper

1/4 cup sour cream

In a Dutch oven, brown beef. Drain the fat and set aside. Add 1 Tbsp. margarine, onion, carrots, celery, basil and parsley to pot and saute until tender.

Add broth, potatoes, and cooked beef, bring to a boil. Reduce heat, cover & simmer until potatoes are tender.

In small skillet or pot, melt 3 Tbsp. margarine. Add flour. Cook and stir until bubbly. Stir about 1/2 - 3/4 cup of liquid from soup quickly into it until it's runny. Slowly add to soup while stirring the soup.

Bring to gentle boil and simmer 2 minutes. Reduce heat to low. Add cheese, milk, salt & pepper. Stir until cheese is melted. Add sour cream before serving and stir well.

*process cheese must be used to make the soup smooth. I have used cheddar cut into small cubes. The cheddar melted but was in soft, gooey chunks rather than smooth cheesey throughout the soup. One of my kids prefered it that way.

**to make garlic toast the Hungarian (& I've heard, Italian) way: Toast slices in toaster to desired doneness. While hot take a whole, peeled clove of garlic and rub into the toast. The more you rub, the stronger the garlic. Butter as soon as you're done each slice.

UPDATE: A news flash from my friend Jules at Everyday Mommy; now otherwise known as Everyday Chef!

You could use cheddar if you add it during the third step. After you make the roux and add the liquid. Simply add more liquid and shredded cheddar (or any cheese you like). Keep it over medium-medium low heat and stir. The cheese will melt nicely. Then go on to step 4.

Thanks Jules!