to soups

Cheeseburger Soup

1 lb ground beef or turkey
1 onion, chopped
2 carrots, shredded
1 stalk celery, diced
1 teaspoon dried basil
2 tablespoons dried parsley
4 tablespoons margarine
3 cups chicken broth
4 potatoes, cubed
1/4 cup flour
8 oz. Velveeta
1 1/2 cups milk
salt and pepper to taste
1/4 cup sour cream

In a 3-quart 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 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and sinner for 5-10 minutes or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from heat. Add sour cream. Stir well. Serve immediately.

from the kitchen of Renee