Cheeseburger Soup (Crockpot Version)

This recipe is one of my boys favorite meals. I've already chopped up all the veggies (3/4c each carrots, celery & onion) and sauteed them. 1# Ground beef is browning. Potatoes are peeled, chopped and dropped in the slow cooker with 3 cups chicken stock, 1 tsp dried basil and 1 tsp dried parsley. I'll add the veggies to the crockpots soon as the ground beef is done. I'll need to let the potatoes cook for about approx. 4 hours in the crockpot on high. After 4 hours I'll melt 3 Tbspn butter with 1/4 c flour in a small pan on the stove and cook over low heat for about 3 minutes then add 1.5 c milk and cook until it thickens then add that to the crockpot and stir until combined and simmer. Add 2 c shredded cheddar then once the cheese is melted I'll add 1/4 c sour cream. Stir and heat thoroughly. **Do not boil or it will separate**

I purchase a few single serve crusty bread at the store yesterday so I'll be serving the bread with the Cheeseburger Soup. I can't wait.

Tip: To make chopped all the veggies a little easier I used my food processor. I was done in a few minutes.

Stovetop Recipe:

Cheeseburger Soup

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Serve with crusty bread.