CHEESEBURGER SOUP
(6-8 servings)
Ingredients:
*1 1/2 pounds ground beef
*1 medium yellow onion, chopped small
*1 cup shredded carrots
*1 cup celery, chopped small
*2 garlic clove, minced
*1 teaspoon dried basil
*1 teaspoon dried oregano
*1 tablespoon dried parley flakes
*1 tablespoon butter
*1 (32 ounce) container chicken or beef stock (I use salt free)
*4 cups russet potatoes, diced small (about 5or 6 medium potatoes)
*1 teaspoon Worcestershire sauce
*3 tablespoons butter
*1/4 cup all purpose flour
*1/2 teaspoon salt
*1 teaspoons ground black pepper
*10 ounces (2 1/4 cups) Velveeta Cheese
*1 1/2 cups whole milk
*2-4 dashes of hot sauce (optional)
*1/3 cup sour cream
Stove Top Directions:
~In a large saucepan, brown ground beef, chopping it as it cooks.
~When ground beef is browned, drain and set aside.
~In same saucepan melt 1 tablespoon butter.
~Over medium heat, sauté onions, carrots, celery, garlic, basil, oregano, and parsley flakes until veggies are tender, (about 8-10 minutes), stirring often.
~Add broth, potatoes, Worcestershire sauce and cooked ground beef and bring to a boil.
~Reduce heat to low and cover pan.
~Simmer for about 15-20 until potatoes are fork tender.
~In a medium saucepan, melt 3 tablespoons butter over medium heat (careful not to burn the butter).
~Whisk in flour, salt and pepper and cook for 1 minute, whisking continuously.
~Whisk in milk and cook until mixture thickens up, stirring often.
~Stir in cheese and stir until melted.
~Stir in hot sauce (optional).
~Stir into soup.
~Stir in sour cream and serve.
Instant Pot Directions:
~Select 'saute mode' on instant pot.
~Brown ground beef until browned, chopping it as it cooks.
~When ground beef is browned, drain and set aside.
~ Melt 1 tablespoon butter in instant pot.l
~Add onions, carrots, celery, garlic, basil, oregano, and parsley flakes until veggies, sautéing for about 5 minted, stirring often.
~Add broth, potatoes, Worcestershire sauce and cooked ground beef.
~Put lid on and seal pressure valve.
~Select 'pressure cook' for 6 minutes.
~Allow to natural release until cheese sauce is made and then do a quick release.
~In a medium saucepan, melt 3 tablespoons of butter over medium heat (careful not to burn butter).
~Whisk in flour, salt and pepper and cook for 1 minute, whisking continuously.
~Whisk in milk and cook until mixture thickens up, stirring often.
~Stir in cheese and stir until melted.
~Stir in hot sauce (optional).
~Stir into soup.
~Stir in sour cream and serve.
Slow Cooker Directions:
~In a large saucepan, brown ground beef, chopping it as it cooks.
~When ground beef is browned, drain and place into slow cooker.
~Add onions, carrots, celery, garlic, basil, oregano, parsley flakes, potatoes, Worcestershire sauce, and stock to slow cooker.
~Place lid on a cook for 3-4 hours on high or 5--6 hours on low.
~In a medium saucepan, melt 3 tablespoons of butter over medium heat (careful not to burn butter).
~Whisk in flour, salt and pepper and cook for 1 minute, whisking continuously.
~Whisk in milk and cook until mixture thickens up, stirring often.
~Stir in cheese and stir until melted.
~Stir in hot sauce (optional).
~Stir into soup.
~Stir in sour cream and serve.
