Ingredients
Scale
- 2 pounds hamburger
- 1 chopped onion
- ½ to 1 cup thinly cut carrots
- ½ to 1 cup thinly sliced celery
- 3–4 peeled and thinly cut and diced potatoes
- 1(ish) teaspoon dried basil (because I don’t have fresh)
- Garlic powder to taste
- ¼ cup flour (more if needed)
- Butter (we will divide it later)
- 3 to 4 cups broth
- 8 ounces Velveeta
- 2 cups milk (give or take, depending on how you like your soup consistency)
- Salt and pepper to taste
- ¼ cup sour cream
Instructions
- In whatever pan you are going to cook your soup, brown your burger. Drain and set aside.
- In the same pan add 2-3 TBS of butter and let melt. Then add the onions, carrots, celery, potatoes and basil. Saute on low heat for 10-ish minutes. They don’t need to be soft, this is just to let the flavors start flowing. Then add your broth (whether it be beef or chicken – I’ve used both). Cook until the potatoes are tender. I also add garlic powder here, but feel free to add seasonings to your taste. Keep them “hamburger related” to get a good end taste.
- While you are waiting on the potatoes, you can make the rue needed to thicken the soup. In a small skillet melt 4-5 TBS butter. Add flour slowly and whisk at the same time. Continue to cook for 3-5 minutes until nice and bubbly (this not only insures you will get a nice thickening, but it cooks the raw flour taste out). Add to the soup and bring to a boil.
- Cook and stir for a couple minutes. Reduce heat to low and add remaining ingredients: beef, cheese, milk, salt and pepper to taste if needed. Cook and continue stirring until cheese is melted. Remove from heat and mix in the sour cream (more or less to taste). Serve immediately and enjoy!!!