This is a great way to trick the kids into eating their veggies!  Chocked full of vegetables with a great cheesy, creamy taste!

Ingredients:

1 lb ground beef

1 cup chopped onion

1 cup sliced carrots

2 tbsp butter

4 cups diced potatoes

1/2 pkg frozen corn

1/2 pkg frozen peas

1/4 tsp celery salt

1 tsp basil

1/4 tsp parsley

1/4 tsp garlic salt

1/4 cup flour

3 cans chicken broth

1/4 tsp paprika

16 oz Velvetta cheese

1/4 cup sour cream

salt/pepper to taste

First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.

Next, add the ground beef to the onions and carrots and cook until no longer pink.

While the meat is cooking, peel and dice the potatoes.

Once the meat has cooked through, drain off any excess fat juices.  Return to the burner and add the basil.  Stir it through.

Next, add the flour and the chicken broth.  Stir well until the flour dissolves.

Now it is time to add the diced potatoes.

Add the frozen vegetables (no need to thaw them beforehand)

Finally, add the rest of the seasonings and stir well.

Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it.  Allow to cook for 30 minutes.  After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.  I like to cut the Velvetta up in smaller blocks to help it melt faster.

Stir to mix.  Make sure the cheese and the sour cream have melted before serving!

Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

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Cheeseburger Soup

Author: Heather

Recipe type: Soup

Serves: 8

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

Ingredients

• 1 lb ground beef
• 1 cup chopped onion
• 1 cup sliced carrots
• 2 tbsp butter
• 4 cups diced potatoes
• ½ pkg frozen corn
• ½ pkg frozen peas
• ¼ tsp celery salt
• 1 tsp basil
• ¼ tsp parsley
• ¼ tsp garlic salt
• ¼ cup flour
• 3 cans chicken broth
• ¼ tsp paprika
• 16 oz Velvetta cheese
• ¼ cup sour cream
• salt/pepper to taste

Instructions

1. First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.
2. Next, add the ground beef to the onions and carrots and cook until no longer pink.
3. While the meat is cooking, peel and dice the potatoes.
4. Once the meat has cooked through, drain off any excess fat juices. Return to the burner and add the basil. Stir it through.
5. Next, add the flour and the chicken broth. Stir well until the flour dissolves.
6. Now it is time to add the diced potatoes.
7. Add the frozen vegetables (no need to thaw them beforehand)
8. Finally, add the rest of the seasonings and stir well.
9. Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it. Allow to cook for 30 minutes. After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.
10. Stir to mix. Make sure the cheese and the sour cream have melted before serving!
11. Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

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