Cheesburger Chowder

Ingredients

 

1 lb lean ground beef

1 c chopped sweet onion (regular if you don't have sweet)

4 tabls butter, divided

1 cup diced carrots

2 heaping tabls minced garlic ( or three cloves minced)

1 tsp dried basil'

1 tsp dried parsley

1 tsp celery salt

2 cans low sodium chicken broth

3 cups diced peeled yukon potatoes (or regular russet)

1/4 c flour

1 can evaporated milk

21/2 cups cubed processed cheese (I don't like velveeta so I used shredded tillamook and monterey jack in the package)

1/4 tsp salt

1/4 tsp pepper

1/4 cup sour cream.

Procedure

Brown hamburger drain and set aside

Take 1 tbls butter and saute onion until tender.  Add garlic, carrots, basil and parsley and saute for about 3 minutes then put this in a soup pot along with burger, broth and potatoes.

Bring to a boil. Reduce heat and cover, simmer for about 15 minutes until potatoes are tender but not mushy.

 

Melt remaining butter in a skillet.  Add flour and cook, stirring for 3 to 5 minutes. Gradually add evap milk, stirring constantly on med high until sauce thickens about 8 or so minutes.  Gradually stir the sauce into the soup.  Bring to boil and cook for 2 mintues.  Reduce heat to low.  Add cheese, salt and pepper. Stir until cheese melts.  Remove from heat and blend in sour cream.

 

This took me no time at all to make.  It is soooooo good.

Serving Information

• Serves:
• Fat: g
• Calories: