Cheeseburger Soup

Sometimes you just need to follow your feelings and change up the menu plan. That's how I made this soup. It was a chilly day and there was a football game, and what I had planned just didn't seem to fit. I had this recipe pinned, and had most of the ingredients, so decided to try it. Of course, I added my own personal touches (it didn't call for ketchup or mustard! so I added it!) and made it my own. And now it will be on the regular rotation!

Saying that this soup was a hit at my house would be an understatement. It was gobbled up. Even I was surprised at how much this soup TASTED like a real cheeseburger - and one kid was shocked at how much she loved it since "I don't even like cheeseburgers." So there you have it. Whether you love cheeseburgers or not, you will love this soup. It's comfort food at its finest.

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Cheeseburger Soup

1 pound ground beef
3/4 cup chopped onion
3 Tbsp. ketchup
1 Tbsp. yellow mustard
1 tsp. basil
1 tsp. parsley flakes
3 cups chicken broth
3/4 cup shredded carrots
4 cups peeled and diced potatoes
3 Tbsp. butter
1/4 cup flour
4 oz. Velveeta, cubed
1 cup shredded sharp cheddar cheese
1 1/2 cups milk
salt and pepper

In a Dutch oven, brown the ground beef and onion. Drain fat; add ketchup and mustard and stir until combined.

Add the basil, parsley, broth, carrots and potatoes and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a small saucepan, melt butter and add the flour. Cook and stir for 1 minute or until bubbly. Add the milk, then whisk well until slightly thickened. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the Velveeta, cheddar cheese. Cook and stir until cheese melts. Season with salt and pepper to taste and then serve. Makes 6-8 servings.

Recipe Source: Adapted from The Recipe Critic