Tight Wad in Utah: Cheeseburger Soup

Friday, April 9, 2010

Cheeseburger Soup

1/2 lb. ground beef
3/4 c. chopped onion
1 c. diced celery
3/4 c. carrots
1 tsp dried basil
1 1/2 c. milk
1/2 tsp pepper
8 oz American processed cheese (or shredded cheddar cheese)
1/4 c. flour
4 tbsp butter
3 c. chicken broth
4 c. diced potatoes
1 tsp parsley
3/4 tsp salt
1/4 c. sour cream, optional

Brown beef and drain. Saute onions, carrots, celery, basil, and parsley in 1 tbsp butter until tender for 10 minutes. Add broth, potatoes, and beef. Bring to a boil and reduce heat. Cover and simmer for 10-12 minutes or until potatoes are tender. In a small skillet, melt remaining 3 tbsp of butter. Add flour. Cook and stir for 3-5 minutes or until bubbly. Add to soup. Bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper. Cook until cheese melts. Blend in sour cream, if desired, before serving.

Potatoes - .58!!!
Cheese - $2.98 with in ad coupon
Milk - $1.66

Fresh Market
1 lb baby carrots - .99 Note: This post may contain a sponsored/affiliate/referral link. Thank you for supporting this site!

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